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How To make Apple Filled Squash Halves
2 ea Acorn Squash; Md
1 lb Lean Ground Beef
1 1/2 t Salt
1/2 t Cinnamon
2 c Apples; Pared & Chopped,2 Lg
1/4 c Raisins
1 x Salt
4 tb Brown Sugar; Packed
2 tb Margarine Or Butter; Melted
Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and 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 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.
How To make Apple Filled Squash Halves's Videos
The Best Stuffed Acorn Squash
There's nothing better for Thanksgiving than acorn squash. This Italian sausage, Granny Smith apples, breadcrumbs, and Pecorino Romano stuffed acorn squash recipe is both easy to make and perfect for the season!
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Acorn Squash Stuffed with Apples and Raisins
(11/09/13)-Barbara Brown, Extension Food Specialist, prepares a wonderful fall dish, perfect for Thanksgiving.
VEGAN LENTIL, APPLE & PECAN STUFFED BUTTERNUT SQUASH | Vegan Richa Recipes
VEGAN LENTIL, APPLE & PECAN STUFFED BUTTERNUT SQUASH
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Vegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time!
Even though it’s February already I am still craving all things squash and pumpkin! And trust me, you too will love this easy Stuffed Butternut Squash recipe all fall and winter long. It’s a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, apples, onions and pecans. It’s seasoned with plenty of spices and herbs and baked inside a halved butternut squash making for a beautiful presentation.
Obviously this is a great healthy vegan meal for Christmas, Thanksgiving but really any dinner that calls for an eye-catching main.
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Sausage Stuffed Acorn Squash
Call it stuffing or dressing, these Savory Stuffed Acorn Squash have a sausage, sourdough bread stuffing loaded with pecans and cranberries that doesn’t need a holiday to be eaten.
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Ingredients
4 slices of sour dough bread toasted and cubed (See Note 1)
2 acorn squash halved and seeded
1/2 lb sausage meat See Note 2
1 tbsp olive oil
1/2 medium onion chopped
2 celery ribs chopped
2-3 fresh sage leaves chopped (see Note 3)
1/2 tsp ground thyme
1/2 tsp dried parsley
pinch of salt
pinch red pepper flakes
2 eggs medium size
1 1/2 cups low sodium chicken stock
1 cup fresh cranberries
1/2 cup pecans chopped
2 tbsp maple syrup divided
Instructions
Preheat oven 425°F. Using a sharpened kitchen knife, cut the acorn squash in half vertically starting at tip down to the stem. Scoop out the seeds and discard. Rub oil all over squash and salt and pepper the cut sides. Place cut side up on lined baking sheet and bake for 40 minutes or until fork tender. Remove from oven and allow to cool.
Toast the sourdough bread slices and then cube, set aside.
In a large skillet over medium-high heat and the oil, sausage meat and start to brown, 4 minutes. Add the onion, celery, herbs, red pepper flakes and salt to taste. Cook for another 6 minutes. Remove from skillet and add to large bowl to cool.
When sausage mixture is cool enough to handle add the bread, eggs and chicken stock. Toss to coat evenly. Add the cranberries and pecans and mix.
Divide stuffing mixture evenly between each squash half and press down gently to mold in cavity. Drizzle with maple syrup and bake for another 15-20 minutes, and tops are golden brown and crispy.
Notes
1. I place the bread in the toaster and then cube it... easy.2. I used half (8 ounces) of Jimmy Dean Regular pork sausage. There's also the Spicy HOT version, but this is fine.3. Substitute 1/2 teaspoon of ground sage if fresh isn't available.
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Mediterranean Stuffed Acorn Squash: Thanksgiving Sides
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Roasted acorn squash is stuffed with Mediterranean flavors. This dish is great as a side for your Holiday table or as a main vegetarian course. Simple, delicious, and flavorful.
Printable recipe:
Ingredients
2 acorn squash, halved and seeded
olive oil
salt
For the Filling:
5-6 mushrooms, chopped
3-4 tablespoons olive oil
1/2 cup couscous
1/3 cup vegetable or chicken broth
1 bell pepper, diced
3 scallions, thinly sliced
2 garlic cloves, grated
salt, to taste
freshly ground black pepper to taste
4 ounces feta cheese, crumbled
1/4 cup pine nuts, walnuts, or pecans
1/2 teaspoon dried oregano
1 tablespoon or more freshly chopped mint or parsley
2 tablespoons lemon juice
Instructions
Preheat the oven to 400 °F, 200 °C.
Rub both sides of the squash with olive oil. Season the inside of the squash liberally with salt and place cut side down on a baking sheet. Cover with foil and bake until tender. About 45 minutes.
Bring 1/3 cup broth to a boil and add the couscous with a tablespoon of olive oil. Cover and set aside for 5 minutes then fluff the couscous with a fork.
Add the mushrooms with 2-3 tablespoons of olive oil to a pan and cook over medium heat for 5-6 minutes or until golden.
Add the bell peppers and the scallions and cook over medium heat until soft. About 5 minutes. Season with salt.
Place the pine nuts in a pan and toast them until lightly golden over medium-low heat. About 4-5 minutes.
Add the veggies to the couscous along with the remaining stuffing ingredients and mix together. Taste and adjust the seasoning if necessary.
Fill the squash with the filling and bake (uncovered) for 15 minutes.
Serve.
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Recipe Apple-Stuffed Squash
Recipe - Apple-Stuffed Squash
INGREDIENTS:
-1 medium acorn squash, halved and seeded
●1/4 teaspoon salt
●1 medium tart apple, thinly sliced
●1 tablespoon raisins
●2 tablespoons butter or margarine
●2 tablespoons brown sugar
●1/2 teaspoon ground cinnamon
●1/4 teaspoon ground nutmeg