Stuffed Acorn Squash Recipe

We love winter squash!

If stored properly, some winter squash varieties will keep for 6 months (or more).

Acorn Squash is delicious, nutritious and versatile in the kitchen. We offer several varieties of seeds. Gill's Golden Pippen is a newer variety at Mary's Heirloom Seeds and it's so cute! This tiny, golden variety is the perfect, 1 serving squash.

 

Table Queen Acorn Squash is a larger variety. Since I had both on hand, I used 1 of each.

This recipe can be "tweaked" to include what you already have on hand. You can make it vegetarian or meaty. Add grains or skip them. I used fresh garden veggies to a zesty filling.

 

STUFFED ACORN SQUASH RECIPE

filling enough for 2 or 3 large squash

Ingredients:

1/2 pound ground beef or ground pork, cooked

1 Anaheim pepper, chopped

1 jalapeno pepper, chopped

4 garlic cloves, crushed or chopped

1/4 cup chopped onion ( used bunching onions from the garden)

1/4 cup mushrooms, chopped

fresh sage and oregano from the garden

1 egg

1/2 cup grated cheese

salt and pepper

 

Directions:

Cut the squash in half and scoop out the seeds

Bake the empty squash for 30 minutes at 350 degrees.

While your squash is roasting, combine the remaining ingredients in a box and mix.

Remove to roasted squash from the oven and stuff with your mixed filling.

Cover and bake your stuffed acorn squash for an additional 30 minutes.

 Serve hot.

 

 YUM!