Elevate your fall meals with this hearty and nutritious stuffed acorn squash. Roasted to perfection, the acorn squash provides a subtly sweet and nutty base, while the savory filling of tender beef, protein-rich lentils, and earthy spinach brings a satisfying balance of flavors. This dish is not only packed with wholesome ingredients but also brimming with comforting warmth, perfect for cozy evenings or family gatherings. Whether you're looking for a nutritious meal or a festive side, this stuffed acorn squash will impress with its blend of flavors and nourishing goodness.
Ingredients:
• 4 acorn squashes (makes 4 servings)
• 1 ½ lbs ground beef
• 1 lb lentils (uncooked)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 4 cups water or broth (for lentils)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp paprika
• 1 tsp cumin (optional)
• ½ tsp chili flakes (optional)
Instructions:
1. Prepare the Acorn Squash:
• Preheat your oven to 400°F (200°C).
• Carefully cut each acorn squash in half lengthwise. Scoop out the seeds and stringy bits using a spoon.
• Brush the inside of each squash with olive oil, and sprinkle with a little salt and pepper.
• Place the squash halves cut-side down on a baking sheet lined with parchment paper.
• Roast for 35-40 minutes, or until the flesh is tender when pierced with a fork.
2. Cook the Lentil & Beef Mixture:
• While the squash is roasting, rinse the lentils and place them in the crockpot.
• Add the ground beef, diced onion, minced garlic, chopped spinach, water (or broth), paprika, cumin (if using), chili flakes, salt, and pepper.
• Set the crockpot to cook on high for 3-4 hours, or on low for 6-7 hours, until the lentils are fully cooked and the beef is tender.
3. Assemble the Stuffed Squash:
• Once the squash is done roasting, remove it from the oven and let it cool slightly.
• Turn the squash halves cut-side up, and spoon the cooked lentil and beef mixture into each half, filling them generously.
4. Serve:
• Garnish with fresh herbs (like parsley or cilantro) if desired, and serve hot.
Serves 4
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