Stuffed Acorn Squash Supper
Just the ticket and easy to make ahead, bake and serve, these adorable stuffed acorn squash really are a complete balanced meal.
- 2 small Acorn squash, each cut in half and seeds removed
- 1/2 cup cooked wild rice or regular rice
- 2/3 lb ground chuck
- 1 small egg
- 2 tbsp minced parsley
- 2 cloves garlic, minced
- 1/4 cup onion, minced
- 2 tbsp red pepper jelly
- 1/2 cup grated parmesan cheese
- salt and pepper
- 1 cup treated cheddar cheese
- Preheat oven to 350F
- Place the squash cut side down in a baking pan in a single layer and add ½ cup water. Cover and bake them until a knife easily can be inserted into the skin. Remove from oven and transfer squash to a large dish.
- Wipe out the casserole and add 1 tablespoon olive oil and brush the bottom of the casserole. Set aside.
- In a bowl, combine the ground chuck, egg, parsley, garlic, onion, jelly and grated parmesan cheese. Add the rice and mix well to combine.
- Return the acorn squash to the casserole dish cut side up. Salt the cavities to taste. Divide and pack the meat mixture into each cavity. Drizzle the tops with olive oil. Return pan to the oven uncovered and cook 35 minutes or until instant read thermometer reads 165F when inserted into the meat mixture. Turn off oven. Divide and top each one with the cheddar cheese and return pan to oven; close door and allow cheese to melt. Serve hot.
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