Ingredients Jump to Instructions ↓

  1. 3 acorn squash, cut in half lengthwise and seeded Vegetable oil spray

  2. 1 pound ground chuck beef

  3. 1 cup (8 ounces) whole kernel corn, frozen or canned (drained)

  4. 1/2 cup bread crumbs

  5. 1/2 cup tomato sauce

  6. 1/4 cup finely chopped celery

  7. 1/4 cup finely chopped sweet onion

  8. 2 Tablespoons water

  9. 1 Tablespoon minced fresh parsley

  10. 1 Tablespoon prepared mustard

  11. 1 teaspoon Worcestershire sauce

  12. 1 teaspoon kosher salt

  13. 1/4 teaspoon ground allspice

  14. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 F. Line a shallow baking pan with nonstick foil. Spray cut sides of acorn squash with vegetable oil. Place cut-side down on prepared pan and bake for 30 minutes. While the acorn squash is baking, brown the ground beef . Spoon off any excess oil. Stir in corn, bread crumbs, tomato sauce , celery, onion , water, parsley, mustard , Worcestershire sauce , salt, allspice , and pepper with a large fork. When acorn squash is almost tender, remove from oven and invert so cut-side is up. Divide ground beef mixture evenly amongst the squash, spooning the meat into the cavities. Bake an additional 30 minutes. Let rest for 5 minutes before serving. Yield: 6 servings


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