Acorn Squash with Apple and Beef Stuffing

Heat the oven to 400°. Cut each squash in half; remove seeds and fibrous pulp. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about 1/4-inch and bake, uncovered, for about 30 minutes, or until squash is tender.

While the squash is cooking, brown ground beef in a large skillet. Drain off excess fat. Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.

When the squash is cooked, turn them so that the cut side is up; remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is about 1/4- to 1/2-inch thick all the way around. Sprinkle the shells with a little salt. Mash the pulp and stir into the ground beef mixture. Return beef stuffing mixture to the hollowed out acorn squash shells, piling them full and sprinkle 1 tablespoon of brown sugar on each serving. Drizzle with the melted butter. Bake, uncovered, for about 20 to 30 minutes, or until apple is tender. Serves 4.

More Acorn Squash Recipes
Grilled Stuffed Acorn Squash
Stuffed Acorn Squash Recipe
Glazed Acorn Squash Rings
Ham and Acorn Squash Bake
Acorn Squash with Apples and Honey
Slow Cooker Acorn Squash Recipe
Acorn Squash with Apple Beef Stuffing
Ham Skillet with Acorn Squash

Apple Recipes
Winter Squash Recipes

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