Curry Beef In An Acorn Squash Bowl

Curry Beef In An Acorn Squash Bowl


1. Cut squash in half. Scoop out seeds and stringy pulp. Place squash halves on cookie sheet, flesh-side down. Roast for 45-60 minutes at 425, until flesh is very soft. Actual cook time will depend on the squash's size. (I actually roast mine flesh-side up, because I prefer the top a little crusty.).

2. Wait until squash only has about 15 minutes bake-time remaining, then saute ground beef with onion. Drain grease if necessary. Sprinkle with salt, curry powder and (optional) cumin, stir well.

3. Mound beef mixture into the fully-baked squash bowls and serve. YOU'RE DONE!

4. VARIATIONS & IDEAS.

5. Add mild red Anaheim chiles (roasted, de-skinned, de-seeded and chopped), to the ground beef & onions.

6. Sprinkle grated cheese on top just before serving, broil for about 2 minutes.

7. Reserve the seeds, rinse them and place in a small baking dish. Roast for about 15 minutes (in oven along with the squash halves). Toss with 1 tsp oil or butter and a pinch of salt, roast another 2 minutes. Scatter around the squash plate when serving. Or just snack on them!

8. Next time, I'm going to try baking the acorn squash whole first, then halving. I think I'll have to bake it just a little more after halving, un-stuffed and flesh side up, because I like a little bit of crustiness on the surface.

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Nutrition

Ingredients