Stuffed Acorn Squash II

Stuffed Acorn Squash II

Andytofu

"Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal."
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Ingredients

55 m servings 588 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1512 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
  3. Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
  4. Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
  5. Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 50
  1. 56 Ratings

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Most helpful positive review

With my alterations I give this recipe 5 stars for its tasty, earthy, comfort food appeal! I cooked 1 cup of white long grain rice with 2 cups of chicken broth in a separate pan so I could add i...

Most helpful critical review

I found the basic recipe on the bland side. I might have used the rong sausage. The there are several seasoning posibilityto try.

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Least positive
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With my alterations I give this recipe 5 stars for its tasty, earthy, comfort food appeal! I cooked 1 cup of white long grain rice with 2 cups of chicken broth in a separate pan so I could add i...

I really liked this. I tweaked it a little to suit my caloric preferences. Ground turkey instead of pork/beef. Eliminated the oil, not necessary for the meat or squash. Diced tomato instead ...

the squash is bitter, but add a teaspoon of brown sugar to the bottom before you add your sausage to it. It will make all the difference in the world.

This has soooo many possibilities! Very good as is...filling and comforting. I have made a list of other things to add next time...stuffing, corn, sun-dried tomatoes, olives.....somebody stop ...

I found the basic recipe on the bland side. I might have used the rong sausage. The there are several seasoning posibilityto try.

I just used sausage, no hamburger. I also added mushrooms to the onion mixture. Hubby said he could eat it every night - LOVED it.

This is my favorite Autumn recipe and I've been making it for years! The flavors are excellent together.

Enjoyed the savory take on the acorn squash. Didn't have sausage on hand, but spiced up some ground pork with sage, a little cayenne, and salt and pepper. Imagine the filling would have been eve...

I'm surprised so many people liked this recipe. I do a lot of cooking and I've got to say that these tastes just did not go together. Although the filling was good on it's own, the sweetness of ...

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