Stuffed Acorn Squash With Meat Stuffing
List of Ingredients
2 medium acorn Squash
1-1/2 tsps salt
2 cups apples; pared & chopped
1 pinch salt
2 Tbls margarine or butter; melted
1 lb. lean ground meat
1/2 tsp cinnamon
1/4 cup raisins (optional)
4 Tbls brown sugar; packedRecipe
Preheat oven to 400 degrees. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender. While the squash is baking, brown the meat. Drain off the excess fat.
Remove the skillet from the heat and stir in 1-1/2 teaspoons of salt as well as cinnamon, apples and raisins. When the squash is cooked, turn them so that the out 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 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tablespoon of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot.
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