31 Days of Home Cooked Meals - Tuesday, October 9th

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Twice Baked Acorn Squash with Beef and Vegetable Filling

Twice Baked Acorn Squash Recipe

2 medium acorn squash
olive oil
sea salt
black pepper
1 Tbsp olive oil
1/2 lb ground beef
1 small onion, chopped
1 medium carrot, peeled and shredded
1 stalk celery, peeled and diced
2 cloves garlic, finely chopped
3-4 large leaves of kale, thick ribs discarded, finely chopped
1 tsp poultry seasoning
1/2 tsp paprika
1 Tbsp tomato paste
1/2 cup water
1/3 cup raisins

Preheat oven to 400F. Cut squash in half crosswise. Scoop out the seeds and discard. Time ends of squash half so that they sit upright and don't wobble. Arrange squash cavity-side up in a 9x13inch glass baking dish. Drizzle each with olive oil and sprinkle with salt and pepper. Pour water into the dish to cover about 1" of the bottom of the squash. Cover with aluminum foil and bake about 45 minutes or until squash is tender.

While the squash is baking prepare the filling. Heat olive oil and brown beef. Add onion, carrot, celery, garlic, and kale. Cook until vegetables are tender - about 5 minutes. Add seasonings, tomato paste, and water. Cook until a sauce is formed. Remove from heat and stir in raisins. Season to taste with salt and pepper.

Divide the filling evening among the squash. Keep the squash in the pan with water and cover them with aluminum foil again and return to oven. Heat about 10-20 minutes. Serve immediately.