Cheesy Stuffed Acorn Squash
Cheesy Stuffed Acorn Squash

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, cheesy stuffed acorn squash. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Transfer sausage to a bowl and keep warm. Baked acorn squash filled with a saute of celery, onions and mushrooms, and topped with cheese. Transfer the squash to a rimmed baking sheet and fill with the rice mixture.

Cheesy Stuffed Acorn Squash is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Cheesy Stuffed Acorn Squash is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have cheesy stuffed acorn squash using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy Stuffed Acorn Squash:
  1. Make ready 1/2 small onion
  2. Make ready 2 lb hamburger
  3. Prepare 1 cup mushroom - minced
  4. Prepare 1/2 clove garlic - minced
  5. Get 4 medium acorn squash
  6. Make ready 6 mozzerella sticks
  7. Get 1 dash Fennel Seed - Optional
  8. Take 1 dash nutmeg - optional

Remove sheet, but leave oven on. Carefully scoop out the insides of squash, and place in a large bowl. Add cheddar cheese, butter, and seasonings. Add water and cover with foil.

Steps to make Cheesy Stuffed Acorn Squash:
  1. preheat oven to 350°f
  2. Brown hamburger till mostly done.
  3. Add onion, garlic, & mushrooms. Finish cooking beef.
  4. Add spices.
  5. Remove from heat.
  6. Let cool then mix in cheese.
  7. Stuff your squashes with the mixture.
  8. Bake for 30-45 minutes. Times vary due to oven and squash differences.
  9. Remove from oven. Cool. Eat directly from the squash, I find a spoon is easiest.

Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. How to Make Stuffed Acorn Squash. I treat my acorn squash the same as I do spaghetti squash—rubbed lightly with olive oil and baked cut-side down so the edges develop some delicious caramelization. Add water and cover with foil. Cut each end off squash and halve.

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