Prep 15 mins
Cook 1 hr 15 mins
From Taste of Home. We look forward to this dinner in the fall . The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a healthy entree and very flavorful - my kids enjoy eating fun-looking foods like this one.
- 3 medium acorn squash, halved and seeded (about 1 pound each)
- 453.59 g ground beef
- 118.29 ml onion, chopped
- 2 garlic cloves, minced
- 4.92 ml beef bouillon granules
- 118.29 ml hot water
- 118.29 ml cooked rice
- 29.58 ml fresh parsley, chopped
- 14.79 ml orange juice concentrate
- 4.92 ml brown sugar
- 4.92 ml curry powder
- 2.46 ml ground ginger
- 1.23 ml salt
- Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake,uncovered, at 350 for 35-45 minutes or until almost tender.
- Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
- Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture.
- Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil.
- Bake at 350 for 20-30 minutes or until heated through.
- Yield: 6 servings.
This was a delicious Autumn meal for DH and I, however I did make a number of changes. I used 2 extra garlic cloves, no beef boullion because of allergies but I added some homemade chicken stock for the water in the meat mixture and also cooked the rice in chicken stock to make it more flavourful. I first cooked the onions lightly in extra virgin olive oil before adding the ground beef out of preference. I used Julie's Curry Powder Mix which is a sweet curry powder in more than double the amount. I sprinkled a little extra brown sugar over the squash before stuffing it and used sea salt for the salt. I added a dash of cinnamon and some freshly ground black pepper along with the other spices and a handful of dark raisins and some pine nuts to the meat when it was almost done. I would love to make this the same way again.
This is a flavorful recipe. I did use curry paste instead of powder because its what I had on hand but other than that made exactly as written. We enjoyed this a lot and will make again soon. Oh, I sprinkled a little extra brown sugar over the stuffed squash to carmalize during cooking too. Thank you.