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 sheet pan lined with parchment paper or foil. Set aside.
  • In a large saute pan over medium heat, brown the ground meat of choice until no longer pink.
  • Remove the meat from the pan. Set aside.
  • Add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes.
  • Deglaze the pan by adding the white wine to the onion/celery/carrot mixture. Let simmer for a moment.
  • Return the meat to the pan along with the cooked rice, spinach, pine nuts, 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 and enjoy!

Reviews & Comments 3

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    " It was excellent "
    lmgluvscats ate it and said...
    Sounds delish! I grew up with meals like this. We grew our own squash, and so it was mainstay in our diet all winter long. Fantastic recipe. Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    This is an excellent recipe I love the greens and pine nuts.
    Real high on the yum factor.
    Five forks and a great big smile :)
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    I love squash of all kind and this one sounds incredible. Great post and a high 5.
    Was this review helpful? Yes Flag

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