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Beef Picadillo-Stuffed Acorn Squash

Recipe

Nutritional Info

Cook's Notes

Reviews (1)

Total recipe time: 30 minutes Makes 4 servings

Ingredients

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

Instructions

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.
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

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

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

Reviews

	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!