Autumn Stuffed Acorn Squash

I wanted tacos (we use big lettuce leafs for the "shell") so I defrosted some ground beef. But we had no tomatoes. It's the end of the week and we're going out for dinner tomorrow and to a party on Saturday so I won't be doing any major shopping for the house till at least Sunday. Which means I didn't feel like running out to get tomatoes. I scanned the house: what DID I have?

Ground beef, squash, apples...what the hell can I make with that? Well, the answer to that is as follows:

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This sweet and savory stuffed squash is perfect as a full meal served with some green veggies or a light soup or salad. My husband just ate double and called it a day. I'm fairly certain that this would also be just as awesome with cooked chicken breasts, but well, we didn't have any. So if you're anti-beef or just have chicken and squash and don't know what to make, just sub diced cooked chicken breast for the beef.

Autumn-Stuffed Acorn Squash

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What you need:

• 1 large or 2 medium acorn squash (I had one reeaaaally big one and I still had some "stuffing" left, so I think its best to use 2 squashes)
• 1 lb ground beef
• 1/4 c. chopped onion
• 1 tsp minced garlic
• 1 c. diced apples
• 1/3 c. dried cranberries
• 1/3 c. chopped walnuts
• 1 tsp fresh rosemary, finely chopped
• 1 tsp dried rubbed sage
• 2 tbsp parmesan cheese
• 1/4 tsp allspice
• 2 tbsp honey
• salt to taste

What you do:

• Slice the squash in half, scoop out the seeds and bake at 350 for 30 minutes or so until tender. Cook earlier in the day if possible. Or pop in the fridge since the squash needs to be cooled to be handled.

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• Scoop out flesh and place in large bowl and set aside.

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• In a saucepan, saute the onion, garlic, rosemary, and sage in olive oil until onions are translucent.

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• Add in meat and cook through.
• Add meat mixture, apples, cranberries, walnuts, cheese, honey, and allspice to the squash and mix.
• Stuff mixture back in hollowed-out squash shells.

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• Add a few pats of butter to the top and bake at 350 for 30 minute or so or until the apples are soft.

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• Serve as a side (think in lieu stuffing) or as a main dish.

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