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Stuffed Acorn Squash

I got this recipe from the Sprouts mailer last month and converted it from vegetarian for my carnivores by adding some ground beef. You will have plenty of savory meat and rice mix left over, perfect for adding to other things or freezing for later use. It could be the meat for Super Nachos or wrapped in a burrito or quesadilla for starters, and you won't have to dirty the pans a second time! My entire family ate this twice and liked it very much both times. I was excited to enjoy the process of eating half an acorn squash in one sitting.
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Servings: 4 servings
Course: Red Meat
Ingredients Method

Ingredients
  

  • 2 acorn squash
  • 2 cup(s) wild rice mix
  • 1 onion diced
  • 1 lb(s) ground beef
  • 3 garlic clove(s) crushed
  • 1/4 cup(s) dried cranberries
  • 1/4 cup(s) slivered almonds roast in dry skillet
  • 2 tsp fresh rosemary minced

Method
 

  1. Cut squashes in half from top to bottom, then place on a baking sheet greased with a little oil and bake at 400 degrees for approximately 45 mins. When cool enough to handle, turn them over and scoop out seeds with a large spoon.
  2. Cover rice with 2x as much water or broth in a saucepan, bring to a boil, then lower heat to simmer, cover and cook for another 20 minutes (or until all water is absorbed).
  3. Meanwhile, saute onions in large skillet with cooking oil for a few minutes, then add beef, break apart and cook all until meat just loses red color.
  4. Remove skillet from heat and add rice, garlic, rosemary, then salt and pepper to taste. Dab inside of seeded squash halves with butter and fill with meat mixture, Sprinkle tops with cranberries and almonds. Alternate spices: thyme, cumin, chili powder, oregano, dried or fresh basil, garlic salt, nutritional yeast OTL 2014