Acorn Squash Jennings



Heat the oven to 400°. Cut each squash in half; remove seeds and fibrous pulp. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about 1/4-inch and bake, uncovered, for about 30 minutes, or until squash is tender.

While the squash is cooking, brown ground torkey in a large skillet. Drain off excess fat. Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, curry powder, and the chopped apples.

When the squash is cooked, turn them so that the cut side is up; remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is about 1/4- to 1/2-inch thick all the way around. Sprinkle the shells with a little salt. Mash the pulp and stir into the ground beef mixture. Return beef stuffing mixture to the hollowed out acorn squash shells, piling them full and sprinkle 1 tablespoon of brown sugar on each serving. Bake, uncovered, for about 30 minutes.

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