Baked Acorn Squash (Print Version)
# Ingredients:
01 -
1 whole acorn squash
02 -
Spray olive oil
03 -
Black pepper and salt
→ Stuffing ingredients
04 -
225 grams (8oz) lean ground beef (5%)
05 -
1 small diced onion
06 -
1 minced garlic clove
07 -
1 tiny carrot, chopped up finely
08 -
1 teaspoon cumin powder
09 -
1 teaspoon paprika
10 -
2 spoons tomato concentrate
11 -
3/4 cup (180ml) chicken or beef broth
12 -
1/3 cup (50g) frozen green peas
13 -
Salt and pepper, to taste
14 -
25g (1oz) shredded mozzarella
15 -
15g (0.5oz) grated cheddar
# Instructions:
01 -
Set the oven to 200°C (400°F), 180°C for fan ovens, or mark 6 on a gas oven.
02 -
Cut the squash into two halves and scoop out the seeds with a spoon. To make sure they don't tip over, you can slice a little from the bottom to level them. Mist the inside with olive oil, sprinkle on a bit of salt and pepper, and put them cut-side-up on a baking tray lined with parchment. Pop into the oven and bake for 40-45 minutes, or until soft when poked with a fork.
03 -
While the squash is in the oven, warm a frying pan over medium heat. Cook ground beef, onion, garlic, and carrot until they soften and brown slightly. Stir in tomato paste, paprika, and cumin. Pour in broth and add peas. Cook down the liquid until it sticks to the mix. Toss in a little salt and pepper to match your taste.
04 -
Take the baked squash out of the oven and spoon the meat mixture into each half. Sprinkle on both the cheddar and mozzarella over the top.
05 -
Put the stuffed squash back into the oven for about 15-20 minutes. The cheese should melt and get faintly golden.
06 -
Enjoy it right away while it's still nice and warm.