Stuffed Acorn Squash Casserole
Stuffed acorn squash are an excellent meal but in the end, we just dig out the insides so why not just put it all together initially?! This casserole is exactly that. Layer the best parts together and bake it off for a great meal. This is a perfect meal to prep in advance and easily throw together during the week.
Stuffed Acorn Squash Casserole
2 large servings
2 large acorn squash
1 pound ground beef
1/2 cup quinoa
3/4 cup mozzarella
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1/4 tsp red pepper flakes
1 tsp Italian Seasoning
Tools: Knife, skillet, 8x8 casserole dish (or similar)
Preheat oven to 400
Slice squash open (carefully using a sharp knife) and scoop out all the seeds. Season with a little olive oil (rub a little over the inside), a sprinkle of salt and pepper. Roast cut side up until soft - about 20-30 minutes
While squash is cooking, cook quinoa [bring 3/4 cup water + 1/2 cup quinoa to a boil, turn down to a simmer and cook 15 minutes]. Set off heat when done.
While squash and quinoa cook, brown beef in skillet. Set off heat and drain grease if needed. Add seasonings: 1/2 tsp garlic powder, 1/4 tsp red pepper, 1/2 tsp salt, 1/2 tsp pepper
Scoop out inside of squash, stirring to break down into a mashed potato texture, and add to an 8x8 baking dish. Mix in the Italian seasoning and form an even layer across the bottom of the dish.
Sprinkle 1/4 cup cheese over the acorn squash.
Add the seasoned ground beef as the 2nd layer, spreading out evenly
Top the beef with the quinoa and then sprinkle the remaining 1/2 cup mozzarella on top
Turn down the oven to 350 and bake for 30 minutes or until the cheese is melted and starts to brown.
Speed it Up
Cook the squash in the microwave. (season the inside with olive oil, salt and pepper. Place on a plate (inside down) with 2 TBS water, cover and microwave for 8-12 minutes or until soft.)
Prep in Advance
Roast the squash in advance
Cook the quinoa in advance
Cook the beef in advance
