MILWAUKEE -- Angelica has a new obsession: squash! In this week's Dining with Duria, she shows us one way to serve it up.
Curried Beef Stuffed Acorn Squash
Courtesy: Cook It Up Paleo
Servings: 2 (but 1 acorn squash)
Note: This may not be enough for 2 people, so you can easily double this recipe using 2 acorn squash
- 1 acorn squash
- Bacon fat, lard or oil for sauteeing
- ½ onion, chopped
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
- ½ pound ground beef
- 2 tsp curry powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 cups chopped fresh spinach or other green (arugula, kale, etc.)
- Olive oil
- Goat cheese (optional)
- Preheat oven to 400 degrees. Cut squash in half and scoops out the seeds. Brush olive oil on the cut side of the squash and sprinkle with salt & pepper to taste. Lay cut side of squash on a baking sheet and roast for 40 minutes.
- Melt a little bacon fat or oil in a skillet over medium heat and add the onion, garlic, mushrooms, beef, curry powder, salt and pepper.
- Cook, stirring often, until vegetables are cooked and beef is browned.
- Add the spinach (or other greens) and cook until it’s just wilted.
- Scoop the filling into the squash halves. Top with goat cheese and serve. NOTE: You can also put the stuffed squash back into the oven for another 10 minutes to let the cheese melt.