Stuffed Baked Acorn Squash (Print Version)
# Ingredients:
01 -
1 acorn squash
02 -
Olive oil spray
03 -
Salt
04 -
Black pepper
→ For the Stuffing
05 -
225g (8oz) of 5% ground beef
06 -
1 small onion, diced small
07 -
1 clove of garlic, crushed
08 -
1 small carrot, diced small
09 -
1 teaspoon of paprika
10 -
1 teaspoon of cumin
11 -
2 tablespoons of tomato paste
12 -
3/4 cup (180ml) of beef or chicken stock
13 -
1/3 cup (50g) of frozen peas
14 -
Salt
15 -
Black pepper
16 -
15g (0.5oz) of cheddar, grated
17 -
25g (1oz) of mozzarella, grated
# Instructions:
01 -
Preheat oven to 200°C, 180°C fan, 400°F, or gas mark 6. Slice the acorn squash in half with a sharp knife, remove seeds, and discard. Optionally, trim a sliver from the bottom of each half so they sit flat. Spray the flesh side with olive oil spray, season with salt and black pepper, and place on a baking sheet lined with parchment paper. Bake for 40-45 minutes until the flesh is soft and easily pierced with a fork.
02 -
While the squash is baking, add ground beef, onion, carrot, and garlic to a frying pan. Fry until browned and softened. Add paprika, cumin, and tomato paste, stirring to coat the mixture. Then add stock and peas, simmering until the stock reduces and coats the meat. Taste and adjust seasoning with salt and black pepper as needed.
03 -
Remove the baked squash halves from the oven. Fill each half with the meat mixture. Top with grated mozzarella and cheddar. Place back in the oven for 15-20 minutes until the cheese is melted and lightly golden.
04 -
Remove from the oven and serve immediately.
# Notes:
01 -
Removing a sliver from the bottom of the squash helps it sit flat for easier baking.