Confession: I’d never baked with acorn squash before. In fact, I’ve only ever cooked squash once before – a spaghetti squash – and I wasn’t really that impressed.
So, when our CSA box included two pie pumpkins and an acorn squash, I knew it was time to take another stab at squash.
In my search for recipes, I found several I wanted to try and was actually a little sad that I only had one squash to cook with! On the list for next time:
But I settled on the southwestern stuffed acorn squash from Eatingwell.com. I made a bit more stuffing (ok, a LOT more), but it worked out well because once I baked the squash, there was quite a bit of it and the proportions would have been very off. After I took the picture, I scooped everything out and then mixed it all together. I should have added more cheese.
Per a reader’s request, I’m editing to add that yes, I did like this. The squash was nice and sweet, and really complimented the rest of the ingredients. My only change would be to add more cheese! The squash was really easy to roast and I’m looking forward to using the two new varieties in my CSA box this week – sweet dumpling & zepplin delicata. Any suggestions?
Southwestern stuffed acorn squash
adapted from Eatingwell.com
1 acorn squash
1 lb. ground beef
1 small onion, chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
2 tbsp. chili powder
2 tsp. ground cumin
1 can chopped tomatoes
1 can black beans, drained & rinsed
1/2 tsp salt
1 cup shredded mexican cheese