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Beef Picadillo-Stuffed Acorn Squash

>>
Beef Picadillo Stuffed Acorn Squash Total recipe time: 30 minutes Makes 4 servings

Ingredients

  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 1 tablespoon Mexican Seasoning Mix (see Cook's Notes)
  4. 1/4 teaspoon ground cinnamon
  5. 1 can (8 ounces) tomato sauce
  6. 1/3 cup raisins
  7. 1 acorn squash, quartered, cooked
  8. 1 tablespoon slivered almonds (optional)

Instructions

  1. Heat large nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef mixture to skillet.
  2. Sprinkle seasoning mix and cinnamon over beef; mix well. Stir in tomato sauce and raisins; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Serve over squash. Garnish with almonds, if desired.

Nutritional Information Per Serving

Beef Picadillo Stuffed Acorn Squash

Nutrition information per serving: 349 calories; 15 g fat (6 g saturated fat; 7 g monounsaturated fat); 76 mg cholesterol; 632 mg sodium; 29 g carbohydrate; 3.6 g fiber; 25 g protein; 6.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.2 mg iron; 19.3 mcg selenium; 5.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Cook's Notes

Beef Picadillo Stuffed Acorn Squash

Picadillo may be served over split warm cornmeal muffins instead of squash or wrapped in warm flour tortillas.

Reviews

Avatar
Reviewed by Anonymous on 1/26/10

This recipe has excellent flavor with more spice and sauce. I used one jar of pasta sauce, 1 tsp cinnamon and 2 T Mexican seasoning. It was a big hit at our house!


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