Well after this divine meal I learned I am allergic to acorn squash. I fully enjoyed preparing and devouring this dinner, however, I was not pleased by the rash and hives that had spread like wild fire from head to toe. I am sad to say that I will no longer be posting glorious pages like this one: SQUASH! and the one I am about to leave you with…
Stuffed acorn squash (recipe below) paired with sauteed asparagus in olive oil with salt & pepper to taste.
The recipe for the stuffed acorn squash is fairly simple, and is as follows:
Slice 1 large acorn squash in half, remove filling, cook inside facing down toward cooking sheet (coat with tin foil first), cook @ 400 degrees for approximately 30 minutes or until inside is soft. Remove from oven, and let cool. Meanwhile, sautee over medium-high heat (stirring frequently) 1 green pepper that has been diced with 1/4 a white onion that has been diced as well. Use olive oil as the grease. Once this mixture is slightly brown add approximately 1 pound of ground beef (I used 80% lean 20% fat). After the majority of the beef is brown, removed from heat and strain the mixture (over the sink). This will remove excess olive oil and fat that remains. Place the strained mixture back in the pan and add the following herbs & spices (dried & ground): 2 tsp thyme, 2 tsp fennel, 1 tsp rosemary, 1 tsp sage, 1 tsp black pepper, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a dash of paprika. Next you will mix the proceeding together and add in part of the acorn squash filling (I left a thin layer of acorn squash around the skin). Begin mushing the mixture and then pack half of the mixture in each acorn squash. Place the cooking tray with the squash + meat back in the oven for about 10-15 minutes – this will cook the rest of the meat.
Finish off your night with a full body workout:
and then fall asleep…