Baked Stuffed Squash
Baked Stuffed Squash
Invented by Alyse and Erin with fridge leftovers.
Servings: 2
Prep Time: 10-20 minutes
Cook Time: 70 minutes
Total Time: 80 minutes
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 2 | Sweet Dumpling or Delicata Squash | Can use Acorn but cook times might be higher for step 3 |
| 1LB | Ground Beef | |
| 2 Cloves | Garlic | |
| .5-3 t | Salt (or to taste) | |
| 1-2 t | Ground Ginger | |
| 1T | Olive Oil | |
| 1/2 C | Cooked rice | |
| 1/2 | Diced apple | |
| 1-2 T | Butter |
Instructions
- Preheat Oven to 350
- For Sweet dumpling squash: cut the top of the squash out, and scrape out the insides (seeds and pulp)
- For Acord or delicata - cut in half scape out insides (seeds and pulp)
- Pierce around the insides of the squash with a knife or fork and sprinkle a little salt inside, drop in a little butter rub around the inside.
- Put the squash opening up in a shallow pan with some water in the bottom and bake till tender – about 30-40 minutes.
- While the squash is in the oven sauté the onion and garlic with a little salt until the onions are soft and glassy.
- Add the ground beef, cook the ground beef as if to make crumbles, sprinkle with more salt and ginger to taste..
- Once the beef is about 1/2 cooked add the apple chunks and continue to cook until the meat is done.
- Drain out any extraneous liquid (it doesn’t need to be completely dry) and add the rice and mix thoroughly - add any additional seasoning desired.
- Once the squash is done, fill it with the meat mixture and put it back in the oven for another 30 minutes or until browned on top.