Sunday, February 19, 2012

Stuffed Acorn Squash

Stuffed Acorn Squash--Adapted from here.

  • 1 acorn squash
  • 1 tsp coconut oil
  • 1 tsp ground cinnamon
  • 1/2 Tbsp olive oil 
  • 1/2 lb ground beef 
  • 1 link Italian sausage 
  • 1/2 onion 
  • 1/2 bundle Swiss chard 
  • 1 small zucchini 
  • 1 carrot
  • 1 clove garlic, crushed 
  • 1 egg, lightly beaten 
  • Sea salt and black pepper, to taste
Preheat oven to 400 degrees F. Cut the squash in half and remove the seeds. Place squash on a baking sheet covered in foil, and dot each with a bit of coconut oil and a dusting of cinnamon. Bake for 35 minutes or until soft.

In the meantime, prepare the stuffing. Using a food processor, combine the onion, carrot, zucchini, and Swiss chard. 

In a large saute pan, heat olive oil over medium-high heat. Brown the meat. Crumble the sausage in with the beef. Stir in the vegetables and garlic. Cook until vegetables are softened, about 5 to 8 minutes. Season with salt and pepper to taste.

Remove from heat and let cool slightly. Mix in the eggs and stir to combine. Fill softened squash with mixture and return to the oven (still at 400 degrees F) for about 40 minutes or until mixture is brown and cooked through. Serve immediately!

We ended up with leftover stuffing mix that would not fit into the squash. Jeremy ate this for breakfast with some extra veggies the next morning. 

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