Wednesday, October 31, 2012

Stuffed Acorn Squash

You know those recipes you have only printed out and they have stains all over them with crusty stuff from years of cooking with it? Well, this recipe is that. I found it from an email printed in 2006 from my dear friend Joy. It's an oldie but a goodie and who doesn't love stuffed squash?!

2 green acorn squash
1 lbs ground turkey
1/2 cup onion diced
1/3 cup celery diced
dried sweet basil
dried thyme 
1 can cream of mushroom
beef bouillon granules or beef broth
1 garlic clove minced
salt and pepper
2 tbsp light brown sugar 
seasoned croutons

*note: I am normally SUPER against cream of anything, but for this recipe I make an exception! 

Cut squash in half lengthwise and baste with melted butter, then sprinkle with salt and pepper. Bake cut side down at 400º for 35 min. Meanwhile, saute onions and celery with a little olive oil or butter until softened. Add garlic and turkey and saute until browned. Dissolve 1 teaspoon of bouillon granules to 8 ounces of hot water. Slowly add 2-4 ounces of the broth to the meat mixture until absorbed. If you have beef broth around, then just use a dash of that! Add cream of mushroom and brown sugar and cook until mixed throughout and thickened. Season with a dash of thyme and a generous amount of sweet basil, salt and pepper.

When squash is done in the oven, turn them over on your cookie sheet and fill with meat mixture. Crush croutons until they have a bread crumb or slightly larger size and mix with a couple of  tbsp of melted butter. Top squash and meat mixture with your breadcrumbs and bake for 20 minutes at 375º. Enjoy!