Every year, I find myself longing for fall. Cooler weather, shorter days, and colorful leaves on the trees move me. And then there’s the food: pumpkin and squash! I just can’t get enough! To celebrate the first day of fall, I decided to make my one of my favorite go-to fall recipes: Acorn Squash with Ground Beef Stuffing. It’s comforting and colorful… just like my favorite season.
Now on to the recipe.. I only took one picture (finished product) but the ingredients and instructions are easy enough to follow. I’m waiting on my new iPhone 6 to arrive before I’ll bombard you all with picture posts!
Baked Acorn Squash with Ground Beef Stuffing
Ingredients:
- 2 medium sized acorn squash, halved
- 1/4 cup of olive oil
- 1 pound of lean ground beef (93% lean, or leaner)
- 1/2 medium yellow onion, diced
- 1/2 cup bell pepper (red or green), diced
- 3 cloves of garlic, minced
- 1 cup of fresh spinach leaves, washed
- 1/4 cup of beef broth
- 1 tablespoon of worcestershire sauce
- Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees. Scoop the seeds and stringy pulp out of the squash cavities and discard.
- Place squash on a baking sheet (lined with foil) cut side up. Drizzle with olive oil, salt, and pepper. Bake in the preheated oven for 50 minutes.
- Meanwhile, cook beef, onion, bell pepper, and garlic over medium for about 8-10 minutes. Pour off drippings. Add spinach, broth, and worchestire sauce. Stir to combine, turning off heat once spinach wilts.
- Spoon beef mixture evenly into squash halves. Bake uncovered for 10-15 minutes, until squash and beef are noticeably browned on top. Serve warm, with salt and pepper to taste.
I love this vegetable beef soup! You’ll have to come back and tell me what you think after you try it!