Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, coconut ginger and beef stuffed acorn squash. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Coconut ginger and beef stuffed acorn squash Acorn squash stuffed with a beef, coconut cream and ginger stuffing. A sweet and savory stuffing of curried quinoa, diced bell pepper, golden raisins and crunchy roasted cashews cooks on the stovetop in the time it takes for acorn squash halves to roast in the June Oven. Simply scoop the stuffing into the cooked squash halves and pop them back in the June Oven to warm up, and you'll have a healthy meal for the whole family.
Coconut ginger and beef stuffed acorn squash is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Coconut ginger and beef stuffed acorn squash is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have coconut ginger and beef stuffed acorn squash using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Coconut ginger and beef stuffed acorn squash:
- Get 1 large acorn squash
- Prepare 1 pound 95% lean ground beef
- Get 1 cup stuffing cubes
- Make ready 1 quarter of a yellow onion
- Take 1/2 bell pepper
- Prepare 1/2 teaspoon onion powder
- Prepare 1/2 teaspoon garlic
- Prepare Quarter of a jar of pickled ginger
- Make ready Quarter teaspoon of cumin
- Make ready Fresh cilantro
- Take 1 tbsp brown sugar/Demerara sugar
- Prepare Salt and pepper
- Get Quarter cup of coconut milk
- Take 4 tablespoons Butter
Stuffed squash recipes are the epitome of delicious fall flavors. This easy stuffed acorn squash recipe with ground beef and rice is made in an Instant Pot and on the stove, in less than an hour. It's also a great recipe to batch cook rice, squash, beef, & vegetables for so you can reuse leftover ingredients in different dishes. In a large saucepan melt butter over medium heat.
Steps to make Coconut ginger and beef stuffed acorn squash:
- Combine onion pepper bread crumbs coconut milk salt pepper cumin brown sugar cilantro and pickled ginger in food processor until well-mixed
- Stir this mixture into the ground beef
- Cut acorn squash in half and remove seeds cut a small piece of the backside of the squash away so that it will sit flat on the cooking sheet
- Season acorn squash with a sprinkle of garlic powder onion powder sage and some pats of butter. Fill acorn squash halves with the mixture
- Wrap sides in aluminum foil and place on cooking sheet
- Cook at 325 degrees for 45 minutes or until acorn squash is soft
Add squash flesh, coconut milk, water, and salt. Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Mix chutney, coconut and melted butter; spoon into centers of squash. Acorn squash is flavored with a mixture of orange juice, ginger and nutmeg, and then baked until tender..
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