1/2 Photos of Ground Beef & Apple Filled Acorn Squash Halves
1 hr 15 mins
Great Fall comfort food. The prep time is so long mainly because I have included the baking of the squash while you are preparing the other ingredients. The cooking time is the final baking time. Enjoy!
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Units: US | Metric
- 1Heat the oven to 400°F.
- 2Cut each of the squash in half and remove the seeds and fibers.
- 3Place the squash, cut sides down, in an ungreased baking pan.
- 4Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
- 5While the squash is baking, cook and stir the meat in a large skillet until it is brown.
- 6Drain off the excess fat.
- 7Remove 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.
- 8When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
- 9Drain off any remaining liquid in the pan and dry.
- 10Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
- 11Season the shells with salt to taste.
- 12Mash the pulp and mix in the meat mixture.
- 13Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each.
- 14Drizzle with the melted butter.
- 15Bake uncovered until the apple is tender, about 20 to 30 minutes.
- 16Serve hot.
- 17NOTE: 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.
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Nutritional Facts for Ground Beef & Apple Filled Acorn Squash Halves
Serving Size: 1 (423 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 449.3
- Calories from Fat 156
- Total Fat 17.3 g
- Saturated Fat 5.8 g
- Cholesterol 73.7 mg
- Sodium 1025.3 mg
- Total Carbohydrate 52.1 g
- Dietary Fiber 5.2 g
- Sugars 25.2 g
- Protein 24.9 g