Hello, I am Laura. Today, I’m gonna show you how to make coconut ginger and beef stuffed acorn squash recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Coconut ginger and beef stuffed acorn squash Recipe

Coconut ginger and beef stuffed acorn squash is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Coconut ginger and beef stuffed acorn squash is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. 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:

1. Get 1 large acorn squash
2. Prepare 1 pound 95% lean ground beef
3. Make ready 1 cup stuffing cubes
4. Make ready 1 quarter of a yellow onion
5. Get 1/2 bell pepper
6. Take 1/2 teaspoon onion powder
7. Take 1/2 teaspoon garlic
8. Make ready Quarter of a jar of pickled ginger
9. Take Quarter teaspoon of cumin
10. Get Fresh cilantro
11. Prepare 1 tbsp brown sugar/Demerara sugar
12. Get Salt and pepper
13. Prepare Quarter cup of coconut milk
14. Get 4 tablespoons Butter

Instructions to make Coconut ginger and beef stuffed acorn squash:

1. Combine onion pepper bread cbs coconut milk salt pepper cumin brown sugar cilantro and pickled ginger in food processor until well-mixed
2. Stir this mixture into the ground beef
3. 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
4. Season acorn squash with a sprinkle of garlic powder onion powder sage and some pats of butter. Fill acorn squash halves with the mixture
5. Wrap sides in aluminum foil and place on cooking sheet
6. Cook at 325 degrees for 45 minutes or until acorn squash is soft

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