Prep time- 10 to 15 minutes
Cook time- 30 to 45 minutes
Acorn squash make great bowls in which to serve meat. Feel free to spice it up however you’d like. My preference is to season the ground beef Mexican style. Here’s what I do:
Ingredients
2 Acorn Squash
1 lb Ground Beef
1/2 med Onion diced
1 tbsp Extra Virgin Olive Oil
1 tsp EVOO (to brown onions and garlic)
1 tbsp Garlic chopped
1 tbsp Comino
1 tsp Chili powder
1/4 tsp Salt
1/2 cup Water
Halve each squash and remove the seeds. Pour olive oil in each half and rub oil over the cut side. Place on a foil lined pan in the oven cut side down. Bake for 30-45 min at 400 degrees. Squash is ready when you can easily pierce the skin with a fork.
While the squash are baking, sauté the garlic and onions on the stovetop. Add ground beef and cook until brown. Mix in spices and water. Continue cooking on med-low heat for another 5-8 minutes or until most of the water is gone.
Serve meat in the acorn squash “bowl” and garnish with sliced avocado and/or salsa.