Stuffed Acorn Squash – Savory and Good
(Serves 4)
2 Acorn squash, cut in half lengthwise and seeded
Freshly ground pepper and salt to taste
Cooking spray
½ pound lean ground beef
½ pound ground pork sausage
Vegetable oil
2 small onions, finely chopped
2 cloves of garlic, finely minced
¼ pound Cheddar cheese, cubed
Preheat your oven to 350 degrees Fahrenheit.
Sprinkle the halves of acorn squash with salt and pepper. Spray them with cooking oil and put them onto a baking dish, flesh side down. Cover with microwave-safe plastic wrap. Microwave for 10 to 15 minutes on high or until the squash are fork-tender when checked.
Brown the ground beef and ground pork in 1 tablespoon of oil over medium high heat. The meat should be well-browned and crumbled. Drain it and set it aside. Using the same skillet, sauté the onion and garlic until the onion is translucent. Add the meat mixture and cheese cubes to the onion and garlic and stir together. Then spoon the mixture into the squash halves.
Place the stuffed acorn squash on a baking dish and into the preheated oven. Bake the acorn squash for 15 to 20 minutes or until the cheese has melted. The acorn squash should also be lightly browned. Season the squash with salt and pepper to taste.