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Ingredients:
- 2 medium acorn squash
- 1 pound lean ground beef, round or chuck
- 1/4 cup chopped red or green bell pepper
- 1/2 cup chopped onion
- Dash pepper
- 1/2 teaspoon salt
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon chopped parsley
- 1/4 teaspoon cinnamon
Preparation:
Cut squash in half lengthwise and scoop out seeds. Spray cut sides with olive oil spray or nonstick cooking spray and place, cut side down, on the foil. Add about 1/2 inch of water to the pan then cover with foil. Bake for 45 to 55 minutes, or until tender.
In a large skillet over medium heat, saute the ground beef with bell pepper and onion, stirring, until beef is no longer pink and vegetables are tender. Add pepper, salt, tomatoes, parsley, and cinnamon. Cook, stirring, until hot and bubbly.
Scoop meat mixture into the squash and arrange the stuffed squash on the baking pan. Bake for about 20 to 25 minutes, until hot.
Serves 4.
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