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Lynn's Stuffed Acorn Squash

Lynn's picture
Submitted by Lynn on Tue, 12/12/2006 - 7:31pm

Summary

Yield
Prep Time2 hours
RecipesPork
SeasonsWinter

Description

Ingredients

  • 1 lb bulk sausage or ground meat
  • 1 large acorn squash, halved and the seeds scooped out
  • 2 clove garlic, minced
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 1 small red pepper, chopped
  • 1 c rolled oats, cracker crumbs or dry breadcrumbs
  • 2 eggs
  • 1 tsp each Worchester sauce and prepared mustard
  • 1 T ketchup
  • A good pinch of salt and a smaller pinch of pepper
  • A couple dashes of Tabasco or other hot pepper sauce if you like it
  • 1 lb bulk sausage or ground meat
  • 1 large acorn squash, halved and the seeds scooped out
  • 2 clove garlic, minced
  • 1 small onion, chopped
  • 1 rib celery, chopped
  • 1 small red pepper, chopped
  • 1 c rolled oats, cracker crumbs or dry breadcrumbs
  • 2 eggs
  • 1 tsp each Worchester sauce and prepared mustard
  • 1 T ketchup
  • A good pinch of salt and a smaller pinch of pepper
  • A couple dashes of Tabasco or other hot pepper sauce if you like it

Instructions

Heat oven to 375°F. Combine everything except the squash well, just as you would for any meatloaf. Stuff the squash, mounding up whatever won't fit. If your squash is small and you have a ridiculous amount of stuffing left, just roll it into a ball and tuck it in the roasting pan next to the squash. Speaking of which, put the stuffed squash halves stuffing side up in that roasting pan, which should be lightly oiled. A little olive oil is fine.

Pop it in the oven until the squash is soft, which should take at least an hour with the stuffing. If you have a thermometer, you can test the inside of the meatloaf; it should register at least 160°.

Notes

I made this up tonight and it turned out well--much better than I expected. Take bites of the squash and the stuffing at the same time.

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