Ingredients
- 4 acorn squash 1 - 1 1/4lbs shopping list
- 2 tablespoons unsalted butter, cut into 4 pieces shopping list
- 1/2 pound ground hamburger shopping list
- 1 tablespoon olive oil shopping list
- 1/4 cup chopped onion shopping list
- 1/4 cup chopped celery shopping list
- 1/4 cup chopped carrot shopping list
- 1 (10-ounce) package frozen chopped spinach shopping list
- 1/2 cup toasted pecans shopping list
- 1 1/2 teaspoons dried oregano shopping list
- Generous pinch kosher salt shopping list
- Freshly ground black pepper shopping list
How to make it
- Preheat the oven to 400 degrees F.
- Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a baking sheet I use a stone baking pan.
- In a large saute pan over medium heat, brown the burger until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Add the frozen spinach cook until thawed. Return the burger to the pan along pecans, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.
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