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Lynn's Stuffed Acorn Squash
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 |
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.
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°.
Comments
Meatloaf Stuffed Acorn Squash
You aren't the first to make up this recipe since I saw it about 5 years ago on CeeDub's Dutch oven cooking show or Campfire Cafe. I have been making it for years. Lately, I lost the recipe to a computer crash and I was glad to find that you had posted it. In the other version the recipe was designed for a Dutch oven so you cut a slice off the bottom of the squash and cut the top off and remove the seeds then stuff with meatloaf. The squash are all set into a Dutch oven then you pour 2 cups of water in the pan around them. Cook over hot coals and put coals on the lid and bake for an hour or until the meatloaf registers 160 on a thermometer.
Oh, this is a classic
It's probably been "discovered" a billion times. This is just my version. Since we're grain-free now, I'd probably use almond flour/meal instead of the oatmeal as a binder. I'm glad you liked it!
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