Dinner in a Squash Shell

READY IN: 1hr 30mins
Recipe by Jo Coburn

This is an old standy-by for fall. Whenever the acorn squash hit the market we would always ask Mom to make this. We never ate the squash part as kids but loved the meat and rice and sauce. Now, as an adult I get to eat my kids leftover squash shells. Fun meal...hope you enjoy.

Top Review by DeeVaFoodie

Aren't these just absolutely adorable! I used ground chicken in place of the beef because I had to use it up, and these turned out so delicious! I used sweet dumpling squashes instead of acorn, only because they looked so darned cute in the store, and the fact that they cost $1.20per lb less than the acorn didn't hurt. Absolutely a wonderful keeper recipe that we love!! Thanks for sharing the recipe Jo. Made for Pick-A-Chef Fall 2011.

Ingredients Nutrition

Directions

  1. Heat oven to 375 degrees.
  2. Bake halved and seeded acorn squash face down on a baking sheet for 30 minutes.
  3. While squash is cooking mix filling and put in refrigerator until squash is ready.
  4. Mix basting ingredients and set aside.
  5. When squash done cooking, fill with meat mixture, mounding extra on top.
  6. Cover with basting sauce.
  7. There should be plenty leftover.
  8. Return to oven for 40 minutes, basting with extra sauce every 10 minutes.
  9. I usually have extra filling which I cook seperately and extra sauce which I heat in a small pan for safety sake and serve on the side.

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