Stuffed Acorn Squash
a recipe that serves 3-4 by
Ingredients:
2 acorn squash, halved lengthwise and remove seeds
2 parsnips peeled, finely chopped
3/4-1 pound lean ground beef
1 tablespoon Canola oil
2 1/4″ slices onion, chopped and divided in half
2 large garlic clove, minced and divided in half
2 tablespoons grated Parmesan or Romano cheese
2 chopped tomatoes with juices
salt and freshly ground black pepper to taste
Directions:
1. In a 10″ skillet sprayed with Pam, heat oil. When oil is hot add parsnip, half of the onion and half of the garlic and lightly brown. Remove from pan into a large bowl to cool.
2. In the same skillet place beef and remaining onion and garlic and brown the meat, do not cook meat well-done. When cooked remove from pan and put in the large bowl to cool with the parsnip mix.
3. When parsnip beef mix is cool add cheese and tomato with juice and mix well.
4. Place acorn squash, in a platter with a lip and 1/4″ of water, cut side face down. Cover with plastic wrap and seal. Put in microwave on high for 6-8 minutes. Outside shell should be softened (pliable), not mushy. Remove plastic and cool down to handle.
5. Preheat oven to 375 degrees, salt and pepper inside of squash and over-stuff with parsnip beef mix. Cover and seal with aluminum foil in a pan sprayed with Pam.
6. Bake for 20-25 minutes. Squash should be fork tender. Serve hot.
Notes:
Steps 1 and 2 can be done ahead of time. Continue with 3 through 6 when ready to prepare dinner, the tomato juices with add flavor and moisture to parsnip meat mix.