(AWAY from your fingers!) Remove your knife. Holding the squash firmly at one end, pull your knife down through the valley so the squash is half-cut. Place your knife directly downward in the center of the squash and press it all the way through the squash. To cut an acorn squash lengthwise, choose a divet in the squash. Remember to trim off the stem! (They can catch on fire in the oven. (I promise the flavor is the same either way.) The only real difference is in presentation. You can choose to cut your acorn squash either lengthwise or widthwise. Then roast for about 10 minutes to eat everything together and melt your cheese of choice. All you have to do is cook your acorn squash first. How to make Mexican-Style Stuffed Acorn Squash Place in the oven for 10 minutes until the cheese is melted and the filling is warm.When the squash is finished, spoon the meat and veggie mixture into the center of each squash.Meanwhile, cook ground meat, onions, cumin, cilantro, paprika, and cayenne until done.Bake in an 400 F oven for about 30 minutes until fork tender. Sprinkle with olive oil, salt, and pepper.Looking for other seasonal produce? Don’t forget to check out my guide to what’s in season in November for other delicious seasonal veggies!Īnd if you want another squash recipe, try this creamy roast pumpkin and apple soup from scratch! TL DR And the sweet, creamy texture of the squash actually goes surprisingly well with some spicier savory Mexican flavors.įor another fall weather Mexican-style dish, try these Stuffed Poblano Peppers with Butternut Squash, White Cheddar and Shrimp! Or even some Chorizo and Cornbread Stuffed Apples! This is a recipe my mom used to make when we got sick of typical fall acorn squash recipes like these adorable Sliced Acorn Squash with Cinnamon and Maple Syrup. Or at least, something that resembles Mexican food. Jump to Recipeīut, let’s be honest, sometimes you just need some Mexican food. When we would get the rare cold front, we’d indulge in all the typical cold-weather fare. Maybe it’s because South Texas only has two seasons: blisteringly hot and slightly-less-blisteringly hot. Mexican food and cold weather just don’t seem to mix in my head. Thank you for your support.Ī savory Mexican-style twist on a fall favorite! These Mexican-Style Stuffed Acorn Squash are twice baked, stuffed with ground beef and veggies, then topped with cheddar cheese and served sizzling hot! I only link to products I genuinely trust and recommend. If you click on these links and make purchases, I may receive a small commission. Whether you're looking for weeknight dinner ideas, holiday menus, or tips to improve your cooking skills, we're here to help you on your culinary journey.This post may contain affiliate links. Seasonal inspiration: Stay up to date with the latest food trends and seasonal ingredients to make the most of your local farmers' markets and produce. No-mixer required cakes: Satisfy your sweet tooth with our selection of fuss-free, no-mixer needed cake recipes perfect for any occasion. One-pot meals: Save time on clean-up with our collection of one-pot recipes, designed to deliver maximum flavor with minimal effort. Here you will find hundreds of easy and delicious recipes that your friends and family will love.Įasy weeknight dinners: Find quick, delicious meal ideas that can be prepared after a busy day at work or school, without sacrificing taste or quality. I am so glad that you stopped by! My name is Sue and I am the creator, cook, photographer and writer behind this blog. Bake for 20 minutes more to heat through. Return the squash to a clean baking sheet. Mix well with a rubber spatula, making the squash as smooth as possible.ĭivide the mixture evenly between the 4 squash shells. Leave about ¼ inch of thickness in the shell so it remains sturdy.Īdd the peppers and onions to the squash along with the brown sugar and parmesan cheese. Scoop the cooked squash from the shells carefully so you do not pierce them. You want them to be soft but not browned. Add the onion to the pan and cook for an additional 2 minutes. Add the green bell pepper and red bell pepper to the pan and cook for 3 minutes, stirring occasionally. In a small skillet, melt the butter over medium low heat. Bake for about 45 minutes until the squash is cooked through and soft. Place the squash halves cut side down onto the baking sheet. Line a baking sheet with foil and either spray with baking spray or spread with a little vegetable oil.
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