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Joined: Jan 2006
Oh my, is this one ever a keeper!!! Have no idea how long I've had it sitting waiting to be enjoyed!!! I just made one acorn squash, so will use the rest of the filling for something else. served with cole slaw. Yum.
* Exported from MasterCook *
Baked Stuffed Squash With Beef & Black Beans
2 medium acorn squash
1/2 pound ground beef -- chuck or round
1/2 cup chopped onion
1/4 cup chopped green or red bell pepper
1 can (15 ounces black beans -- drained and rinsed
1 can tomato sauce -- (8 ounces)
1 cup corn kernels (use canned -- drained or frozen, thawed)
1/2 teaspoon salt
1 Dash pepper
1 1/2 teaspoons chili powder
1 Dash garlic powder
1/4 teaspoon ground cumin
2 tablespoons fresh chopped cilantro
Shredded Cheddar cheese -- for topping
Line a 13x10-inch baking pan with foil; lightly grease the foil or spray with nonstick olive oil or cooking spray. Heat oven to 350°.
Cut squash in half lengthwise and scoop out seeds. Spray cut sides with olive oil spray or nonstick cooking spray and place, cut side down, on the foil. Add about 1/2 inch of water to the pan then cover with foil. Bake for 45 to 55 minutes, or until tender.
Meanwhile, cook the beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer. Stir in all remaining ingredients except cheese and set aside or refrigerate until it's time to stuff the squash.
Stuff squash and put back on the baking pan. Bake for about 20 to 25 minutes, until hot. Add cheese and continue baking for a few minutes longer, or until cheese is melted.
Serves 4.
Description:
"This is a tasty stuffed squash with Tex-Mex flavors. Serve the stuffed squash with Spanish rice or your favorite mac 'n cheese. Aboutcooking.com"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com