Time 1h35m Yield 4 servings. Number Of Ingredients 11 Steps:
Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.
Time 1h10m Yield 4 servings. Number Of Ingredients 13 Steps:
Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender. , Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 3/4 teaspoon salt. , Place squash cut side up on a baking sheet. Place 1 teaspoon remaining brown sugar and 1 teaspoon butter in each half. Sprinkle with remaining salt. Fill with meat mixture. , Bake, uncovered, at 375° for 15-20 minutes or until heated through.
Time 50m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 450 degrees F. Melt the butter in a 10-inch cast-iron skillet. Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes. Warm the remaining butter in the skillet over medium heat. Add the celery and shallots and saute until tender, about 3 minutes. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Stir to combine. Add the sausage to the skillet and stir to combine. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking. Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Stir and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Drizzle with the honey before serving.
Time 55m Yield 2 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap. Microwave on high for 10 to 15 minutes, or until flesh is fork-tender. Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves. Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.
Time 1h10m Yield 2 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil. Bake in preheated oven for 60 minutes, or until squash is very tender.
Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees. Place squashes, cut sides down, in a 9-by-13-inch casserole dish. Bake until tender, 35 to 40 minutes. Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much cooking liquid in the pot as possible. Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine. Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts. Scrape out baked squashes, forming 1/4-inch-thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 14 minutes.
Time 1h15m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Cut squash in half. Discard seeds and sprinkle squash with a little salt. Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes. Cook beef, onion, and celery till meat is brown. Drain off fat. Stir in flour, salt and sage. Add milk. Cook and stir until thickened and bubbly. Stir in rice, olives and almonds. Turn squash cut side up in dish; fill. Bake, uncovered, at 350 degrees for 30 minutes.
Time 1h15m Yield 6 acorn squash halves, 6 serving(s) Number Of Ingredients 10 Steps:
Invert squash in a greased 15x10x1 baking pan. Fill pan with hot water to a depth of 1/4 inch. Bake uncovered at 400 degrees for 30 minutes, or until tender. Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups). Place shells cut side up in a greased 15x10x1 baking pan, and set aside. In a large bowl, combine the pulp, egg, salt, and pepper. Dissolve bouillon in the 2 tablespoons water, and add to squash mixture. In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix. Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture. Bake at uncovered at 400 degrees for 20 minutes, or until heated through.
