Recipe Detail
Apple Filled Squash Halves
Description: Heat the oven to 400 degrees 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. Prep Time = 25 min. Cook Time = 70 min. Served with a side dish: Rice
Makes 1 Serving(s)AmountUnitCaloriesFatCarbsProteinGrainsVegFruitsDairyProteinOilsBrain
Squash, winter, acorn, cooked, baked, without salt1/2cup, cubes57.
Beef, ground, 85% lean meat / 15% fat, raw1/4lb243.817021.10000401
Salt, table1/4tsp00000000000
Spices, cinnamon, ground1/8tsp0.800.300000003
Apples, raw, with skin1/2cup, quartered
Raisins, seedless1/8cup (not packed54.
Salt, table1dash00000000000
Sugars, brown3tsp packed pack52013.40000000-3
Butter, salted1/2tbsp50.95.800.1000001.50
Total for entire recipe (Micro Nutrients for entire recipe)491.623.151.62300.50.7041.58