Monday, October 26, 2009

My stuffed Acorn Squash

This isn't a vintage recipe, but one I created by modifying several recipes I've read

Stuffed Acorn Squash

2 Medium acorn squash
1 lb Ground turkey
1½ tsp Salt
1 Tbs Poultry seasoning
½ cup Craisins
2 Tbs Butter, melted
¼ cup Chopped Walnuts (or peanuts)

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.

Remove the skillet from the heat and stir in the 1 1/2 tsp of salt as well as the poultry seasoning, and the craisins.

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 and pepper to taste.

Mash the pulp and mix in the meat mixture.

Return to the shells, piling them full

Drizzle with the melted butter.

Bake uncovered about 20 to 30 minutes.

Serve hot.