Best Apple Filled Squash Halves Recipes

Ground Beef & Apple Filled Acorn Squash Halves image

Provided by Jellyqueen

Categories Apple

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium acorn squash
1 lb lean ground beef
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
2 cups apples, pared and chopped
1/4 cup raisins
salt
4 tablespoons brown sugar, packed
2 tablespoons margarine or 2 tablespoons butter, melted

Steps:

Heat the oven to 400°F.
Cut each of the squash in half and remove the seeds and fibers.
Place the squash, cut sides down, in an ungreased baking pan.
Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
While the squash is baking, cook and stir the meat in a large skillet until it is brown.
Drain off the excess fat.
Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
When the squash is cooked, turn them so that the cut side is up and 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 1/4-inch thick all the way around.
Season the shells with salt to taste.
Mash the pulp and mix in the meat mixture.
Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each.
Drizzle with the melted butter.
Bake uncovered until the apple is tender, about 20 to 30 minutes.
Serve hot.
NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.

Nutrition Facts : Calories 449.3, Fat 17.4, SaturatedFat 5.8, Cholesterol 73.7, Sodium 1025.4, Carbohydrate 52.1, Fiber 5.2, Sugar 25.2, Protein 24.9

Apple Filled Squash Halves image

Provided by Melissa Travis

Categories Vegetables

Number Of Ingredients 9

2 acorn squashes
1 lb lean ground beef
1 1/2 tsp salt
1/2 tsp cinnamon
2 c apples, chopped
1/4 c raisins
1 tsp salt
4 Tbsp brown sugar, firmly packed
2 Tbsp melted butter

Steps:

1. Heat the oven to 400 degrees.
2. Cut each of the squash in half and remove the seeds and fibers.
3. Place the squash, cut sides down, in an ungreased baking pan.
4. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
5. While the squash is baking, cook and stir the meat in a large skillet until it is brown.
6. Drain off the excess fat.
7. Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
8. When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
9. Drain off any remaining liquid in the pan and dry.
10. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
11. Season the shells with salt to taste.
12. Mash the pulp and mix in the meat mixture.
13. Return to the shells, piling them full and sprinkle with 1 tablespoon of brown sugar on each.
14. Drizzle with the melted butter.
15. Bake uncovered until the apple is tender, about 20 to 30 minutes.
16. Serve hot.
17. NOTE: You can substitute a combination of 1/2 pound lean ground beef and 1/2 pound of bulk pork sausage for the 1 pound of lean ground beef.