Ingredients

You can check off items on the list below as you complete your ingredients list!

Beef Enchilada Stuffed Acorn Squash

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

In a cozy kitchen ambiance, savor our Beef Enchilada Stuffed Acorn Squash. Schweid & Sons Signature Blend beef, seasoned with spices and tomato paste, fills the squash, creating a delightful ground beef recipe perfect for a cozy dinner.

• CourseGround Beef
• Keywordweeknight meals

Servings

8 servings

Cook Time

50

Servings 8 servings

Cook Time 50

Beef Enchilada Stuffed Acorn Squash Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe In a cozy kitchen ambiance, savor our Beef Enchilada Stuffed Acorn Squash. Schweid & Sons Signature Blend beef, seasoned with spices and tomato paste, fills the squash, creating a delightful ground beef recipe perfect for a cozy dinner. CourseGround Beef Keywordweeknight meals Servings 8 servings Cook Time 50 Servings 8 servings Cook Time 50

Ingredients

Acorn Squash

• 4 Acorn Squash, medium sized
• 2 tbsp Extra Virgin Olive Oil
• 1/2 tsp Kosher Salt

Beef Enchilada Filling

• 2 lbs Schweid & Sons The Signature Blend Loaf
• 1 tbsp olive oil
• 1 Large Yellow Onion, finely diced
• 2 tsp Cumin
• 1 tsp dried oregano
• 2 tbsp Tomato Paste
• 1 cup Beef Broth
• 1/2 tsp Cayenne
• 1 tsp Paprika
• 1 tsp Chili Powder
• 1 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• 1/2 cup Cheddar, shredded
• 1 avocado, sliced
• 1/2 cup Fresh Cilantro, chopped
• 1/4 cup Pico De Gallo

Servings: servings

Units:MetricUS Imperial

Instructions

1. 1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. 2. Place the squash horizontally on a cutting board. Trim the ends off of the squash by cutting just enough of the pointy tip off in order to create a flat bottom, taking care not to cut too far as to get into the hollow part of the squash. Now, cut each acorn squash in half, horizontally. Then, scoop out seeds and stringy bits inside the squash.
3. 3. Place acorn squash cut side up on the baking sheet. Brush squash all over with olive oil and sprinkle with salt.
4. 4. Bake in oven until the flesh of the squash is fork tender, about 35-45 minutes, depending on the size of your squash.
5. 5. Meanwhile, while your squash is baking- heat a skillet over medium-high heat with olive oil. Add the onion and ground beef and season with salt and pepper. Brown the beef, breaking up the meat with the back of a spoon until no longer pink, about 5-7 minutes. Drain off excess fat if needed.
6. 6. Reduce heat to medium and add the cayenne, cumin, paprika, chili, garlic, and dried oregano. Toss spices to incorporate with beef until fragrant and lightly toasted, about 1-2 minutes.
7. 7. Add tomato paste and stir until incorporated with meat. Reduce heat to medium-low and add beef broth. Cook, stirring, until sauce thickens, about 1-2 minutes.
8. 8. Remove from heat and cover to keep warm until acorn squash are cooked.
9. 9. Once squash are cooked, evenly distribute beef mixture among squash by filling the cavities of the squash. Top with cheese and quickly broil or use a kitchen torch to melt.
10. 10. Garnish with cilantro, pico de gallo and avocado. Enjoy!

Share this Recipe

Instructions

1. 1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. 2. Place the squash horizontally on a cutting board. Trim the ends off of the squash by cutting just enough of the pointy tip off in order to create a flat bottom, taking care not to cut too far as to get into the hollow part of the squash. Now, cut each acorn squash in half, horizontally. Then, scoop out seeds and stringy bits inside the squash.
3. 3. Place acorn squash cut side up on the baking sheet. Brush squash all over with olive oil and sprinkle with salt.
4. 4. Bake in oven until the flesh of the squash is fork tender, about 35-45 minutes, depending on the size of your squash.
5. 5. Meanwhile, while your squash is baking- heat a skillet over medium-high heat with olive oil. Add the onion and ground beef and season with salt and pepper. Brown the beef, breaking up the meat with the back of a spoon until no longer pink, about 5-7 minutes. Drain off excess fat if needed.
6. 6. Reduce heat to medium and add the cayenne, cumin, paprika, chili, garlic, and dried oregano. Toss spices to incorporate with beef until fragrant and lightly toasted, about 1-2 minutes.
7. 7. Add tomato paste and stir until incorporated with meat. Reduce heat to medium-low and add beef broth. Cook, stirring, until sauce thickens, about 1-2 minutes.
8. 8. Remove from heat and cover to keep warm until acorn squash are cooked.
9. 9. Once squash are cooked, evenly distribute beef mixture among squash by filling the cavities of the squash. Top with cheese and quickly broil or use a kitchen torch to melt.
10. 10. Garnish with cilantro, pico de gallo and avocado. Enjoy!