Stuffed Acorn Squash

Once autumn comes around, my family requests this recipe time and time again.  These can be served two different ways as shown above.  If you use a small sized squash, they make adorable single sized portions – perfect for entertaining, otherwise larger sizes can be cut in half and served as shown on the right. You can also use buttercup squash.

2 medium to large sized acorn squash, washed and cut as desired (see above), seeds cleaned out. If you choose to make the individual sizes be sure to cut a thin slice off the bottoms so the squash will stand upright.

1 1/2 lbs ground beef

1 medium onion, coarsely chopped

1 tbsp garlic

1/2 6oz. can tomato paste

1 tbsp fresh or dried parseley

1/2 tbsp oregano

salt and pepper to taste

Preheat oven to 350 F. Place the squash in a microwave safe dish and microwave on high for approx. 7-8 minutes or until slightly tender.  Remove and cool.  Meanwhile brown the ground beef and the onions simultaneously until cooked through and onions softened.  Add the garlic and continue to cook. Add the tomato paste and the seasonings and cook for another 10 minutes to mix all ingredients.  Place the squash in a casserole dish. Fill all the halves with the meat mixture, let the excess spill over and around the squash.  Cover loosely with foil and bake for 30-45 minutes.  Optional – sprinkle with fresh grated parmesan cheese.