Italian Acorn Squash Bowls

Inspired by my daughter, Bailey.  Acorn squash stuffed with meat, tomatoes, onions and other goodies and roasted with a Parmesan crust.


2 large acorn squash

1 large chopped onion

3 tablespoons olive oil

1 pound lean ground beef

1 teaspoon EACH salt and pepper

3 plum tomatoes, diced

1 tablespoon dried oregano

1/2 cup canned tomato sauce

1 cup grated Parmesan cheese


Jab a few holes in the squash with a large fork.  Set them on paper towels in the microwave and cook 15 minutes.  Allow to cool, slice in half lengthwise and discard seeds.  Place in a roasting pan, skin side down.

Make filling:  In a large skillet, saute onion in 3 tablespoons olive oil over medium heat until softened.  Add ground beef, break apart and combine with the onions.  Cook until beef is slightly pink.  Season with salt and pepper.  Add tomatoes and oregano and cook over medium heat about five minutes.  Stir in tomato sauce.

Preheat oven to broil.  Stuff squash with meat mixture and top each one with Parmesan cheese.  Broil 6 minutes, or until lightly browned.  Serves 4.