This is one of my all time favorite fall recipes. It’s really easy and pretty cheap. It’s easy to make double it or make it for one. I love winter squash. It’s so versatile. You can bake it, saute it, puree it, fry it put it in muffins or pies. Can you tell I love it? I should grow more of it. I only got 5 butternut squash this year. One year I grew only acorn squash in a small little garden I had. That’s it, just squash, and the one plant produced over 50 acorn squash!! Yea, I’ve never had a crop like that, actually after that I couldn’t look at another acorn squash for years. I’m back to loving it again. My kids love this recipe as well. I will try to remember to take a great picture of it to post here at a later date. I’m really not good at photography and don’t intend to learn how to get better at it as I have enough on my plate. Oh well, there is my big confession for the day.
Stuffed Acorn Squash
- 4 acorn squash
- 24 oz ground pork or turkey
- 1 c chopped celery
- 1 c onion chopped
- 1 tsp salt
- 1 tsp curry powder
- 3/4 tsp cinnamon
- 1 3/4 c applesauce
- 4 slices whole wheat bread cubed (3 cups)
Halve squash; discard seeds. Place cut side down, in baking dish or on a cookie sheet. Bake, uncovered, in a 350 degree oven for 50 minutes.
Meanwhile, for stuffing, in a skillet cook pork, celery, & onion till meat is no longer pink and veggies are tender. Stir in salt, curry powder, and cinnamon; cook 1 min more. Stir in applesauce and bread cubes.
Turn squash cut side up in dish. Place stuffing in squash halves. Bake, uncovered, 20 minutes more.
This works great to cook the squash early in day while prepping lunch and make the stuffing, then place in fridge. Then assemble and bake when ready to eat dinner. This feeds my family of 6 nicely.