This recipe is kosher for Passover.
Acorn Squash with Beef and Apples
Eileen Goltz | Meat
- 2 each acorn squash
- 1 lb. lean ground beef (you can use turkey or chicken if you like)
- 1½ teaspoons salt
- ½ teaspoon cinnamon
- 2 cups chopped apples (2 to 3 apples)
- ¼ cup raisins, optional
- 4 Tablespoons brown sugar, firmly packed
- 2 Tablespoons melted margarine
- Heat the oven to 400°F.
- Halve each squash; remove seeds and fibers.
- Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about ¼-inch and bake, uncovered, until the squash is tender, about 30 minutes.
- While the squash is baking, cook ground beef in a large skillet until browned. Drain off excess fat.
- Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.
- When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry.
- Scoop out the pulp from the acorn squash, making a shell that is about 1/4-inch thick all the way around. Sprinkle the shells with salt to taste.
- Mash the pulp and mix into the meat mixture. Return to the shells, piling them full and sprinkle 1 Tablespoon of brown sugar on each.
- Drizzle with the melted margarine. Bake uncovered about 20 to 30 minutes, or until apple is tender.
- Serve hot.