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Menu Plan for Fall II: Week 7, Day 6
Acorn Squash Stuffed with Beef and Rice
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
This is my 'other' stuffed squash recipe. I originally did it in a butternut squash, but preferred the acorn. This was a white, rather than the traditional green, acorn squash.
Stuffed Acorn Squash with Beef and Rice
Total time: 60 minutes, 35 if you use a microwave
The squash bakes while the stuffing is prepared and just needs 10 - 15 minutes to finish. I usually can't get all of the stuffing in, so I keep it warm and serve it on the side. This stuffing has a bit of an Asian influence with toasted sesame seeds stirred in at the end.
Ingredients:
- 1 medium acorn squash
- 1/3 cup Basmati rice
- 2/3 cup (5oz, 150ml) beef stock
- 6oz (180gr mince) ground beef
- 1/2 onion
- 2 cloves garlic
- 1 tsp minced fresh ginger or 1/4 tsp powdered
- 1 rib celery
- 1 tsp olive oil
- 1 tsp sesame oil
- 1/2 cup (4oz, 120ml) beef stock
- 3 tsp soy sauce
- 2 tsp Balsamic vinegar
- 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
- 2 tbs toasted sesame seeds
Instructions:
- Cut squash in half and scoop out seeds. Either place face down on tray and microwave for 10 - 12 minutes or put into a baking dish, cover with foil and bake in 400F (200C) oven for 40 minutes.
- While squash cooks: Cook the rice in the beef stock 15 - 20 minutes or until all liquid is absorbed and it's done. (Check your package directions for correct quantity of stock and cooking times.)
- Chop the onion and celery; mince the garlic, ginger if using fresh.
- Heat the oils in a nonstick skillet over medium heat.
- Sauté the onion and celery 5 minutes then add the garlic and ginger if using fresh.
- Sauté 5 more minutes or until onion and celery are tender and starting to brown.
- Add beef and sauté, breaking it up as it browns.
- Add soy sauce, vinegar, powdered ginger, beef stock and stir well to combine.
- Dissolve cornstarch in water.
- When beef mixture is simmering stir cornstarch in, a little at a time. (You may not need it all). You want it quite thick but not paste.
- When done add rice, sesame seeds and stir to combine.
- To assemble: When squash are ready (they should be almost done) remove from wherever they cooked and fill with the rice/beef mixture.
- Bake uncovered for 10 - 15 minutes, until stuffing starts to brown and squash is done.
Note: If the stuffing doesn't all fit (depending on size of squash) keep it warm and serve on the side.
To toast sesame seeds: Put them into a dry, nonstick skillet over medium heat. Toss or stir them about in the pan until lightly golden, about 5 minutes.
Cooking Schedule: 60 minutes |
Mince garlic, (ginger) add to onion/celery |
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