Stuffed Acorn Squash
Ground beef, apples and plenty of savory spices are tucked inside hollowed-out acorn squash before roasting.
1 hour, 29 mins
- 2 medium acorn squash, halved and seeds removed,
- 4 slices bacon, diced,
- 1 medium onion, trimmed and diced,
- 1 Granny Smith apple, peeled, cored and diced,
- 1 pound ground beef,
- ¼ cup packed dark-brown sugar,
- 1 teaspoon pumkin pie spice,
- ½ teaspoon dried sage,
- ¼ teaspoon salt,
- ¼ teaspoon pepper,
- 2 tablespoons dry breadcrumbs,
Heat oven to 350°F. Place squash halves cut-side down on a rimmed dish. Add 2 cups water to dish and bake for 40 minutes.
Meanwhile, cook bacon in a large nonstick skillet over medium heat for 4 minutes. Add onion and apple. Cook an additional 4 minutes, stirring occasionally.
Stir in ground beef. Cook, breaking meat apart with a wooden spoon, 5 minutes. Add brown sugar, pumpkin pie spice, sage, salt and pepper. Cook 1 minute. Remove from heat and stir in bread crumbs.
Drain water from baking dish and flip over squash. Spoon meat mixture into squash halves. Return to oven and bake for 20 minutes. Serve warm.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.