Stuffed Acorn Squash
Servings
4
Servings
4
Ingredients
Acorn Squash
Filling
Instructions
Squash
  1. Place a rack in the center of the oven & preheat the oven to 400°F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
  2. With a sharp knife, carefully cut the squash in half from stem to base. Scoop out & discard the stringy core & seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil & sprinkle with salt & pepper. Place in the oven & bake for 40 minutes, until the edges begin to wrinkle & the flesh is fork-tender. Set aside. Reduce the oven temperature to 375°F.
Filling
  1. While the squash bakes, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the ground meat. Brown the meat, breaking it apart into small pieces for 3 minutes.
  2. Add the mushrooms, onion, apple, salt, pepper, Italian seasoning & minced garlic. Cook, stirring frequently, until the meat is cooked through, the vegetables & apple are softened, have given up liquid & the liquid has cooked off, about 8 additional minutes.
Assembly/Baking
  1. When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about 1/4-inch thick. Add the scooped squash to the pan with the meat mixture. Stir to combine. Taste & adjust salt & pepper as desired.
  2. Mound the filling inside of the hollowed squash halves. Place the baking pan in the oven & bake until the filling is hot, about 10 minutes. Remove from oven & sprinkle with shredded cheese. Return to oven for another 5 minutes until cheese is melted. Serve hot.
Recipe Notes

• You can cut the acorn squash either way. If you cut it lengthwise it will retain the acorn shape. Or you can cut the squash horizontally and it will resemble a flower.
• The size of the acorn squash will affect the roasting time; larger squash may need an extra 10 minutes. Squash should be fork tender.
• When eating squash, discard the skin as it can be tough and bitter.