one of the best things about fall are the different kinds of “winter” squash! I love them all. this recipe was great. I have been making stuffed acorn squash forever but this caught my eye because of the mixing of milk and cheese into the meat mixture prior to baking. it gave it a nice different flavor than my usual which is without it. I also added some shredded carrot because I had some to use up.
stuffed acorn squash from simple clean living
- 1 lb ground beef, pasture raised preferred
- 2 acorn squash, cut in half and seeds removed
- 1/2 cup onion, chopped
- 1/2 cup mushrooms, finely chopped
- 2 cloves garlic, chopped
- 1/2 cup cheddar cheese, shredded and divided
- 1 egg, beaten
- 1/2 cup milk
- 1 tbsp arrowroot powder
- 1-2 tbsp butter
- 1 tsp unrefined sea salt
- 1/8 tsp black pepper
- Preheat oven to 350 degrees F
- Spread the butter over the cut side of the acorn squash
- Sprinkle some salt and pepper over the squash
- Place the squash, cut side down onto a baking dish
- Cook at 350 for 1 hour or until it is soft
- While the squash is cooking, brown the ground beef.
- Add the garlic, onions and mushrooms and cook until the onions are translucent
- In a small bowl, beat the egg.
- Add milk and 1/4 cup of cheese.
- Add milk mixture to the beef mixture and mix well.
- Add the arrowroot powder and seasonings and stir well.
- Allow mixture to thicken for about 5 minutes
- Stuff beef mixture into the cooked acorn squash
- Top with remaining cheese
- Bake for 30 minutes