Stuffed Acorn Squash

The fall season is filled with family, food and get together. It is also a time when many types of squash are in season.  In honor of this I have created this wonderful stuffed acorn squash recipe. I have never had acorn squash before but it can’t be much different than many other types of squash right….

1 lb ground beef (any type of ground meat would work)

1lb spinach sautéed or 10 oz frozen thawed spinach (wringed out of course)

1 medium onion chopped

1 c. cooked brown rice

1 lg egg

½ tsp oregano/ 1 T fresh chopped

½ tsp salt

¼ tsp black pepper

1/3 c gorgonzola crumbles

3 med acorn squash, halved and seeds removed

Set your oven at 400*F.  First start by browning ground beef in med skillet.  When the ground beef is cooked, remove and drain.  Sauté the onion for about 5 minutes on med-med high in the same skillet you used for the ground beef.  Add the oregano, salt and pepper and remove from heat.  Allow onions to cool for about 4 minute and then add to a bowl with the ground beef, rice, and large egg.  Mix ingredients together and divide among the acorn squash and put on a baking sheet.  Place acorn squash in 400*F oven for 45 minutes.  Take the squash out of the oven, top with gorgonzola crumbles and place back into the oven for another 10 minutes.  After the cheese has gotten to your liking, let cool slightly and enjoy. 

On a side note I took some of the stuffing and put it into a tortilla which cheddar cheese and grilled it like a quesadilla.  My one year old gobbled it down. It was a good compromise. She got something nice and cheesy and I got her to eat spinach. That is a win in my house!