- 1pound Laura’s Lean Beef 96% Lean Ground round
- 6-- acorn squash
- 1tablespoon olive oil
- 1cup onion
- 1/4teaspoon each allspice, cloves and cinnamon
- 1/2teaspoon orange peel
- 1pinch red pepper flakes
- 1/2cup currants
- 1/4cup red wine
- 4ounces fresh multigrain bread crumbs
- 1/4cup slivered almonds, blanched
- 2-- eggs, beaten
- 1/4cup flat leaf parsley, chopped
- -- Salt and pepper, to taste
Heat oven to 375F. Cut each acorn squash in half (stem to tip). Scoop out the seeds and pulp and discard.
While squash cooks, heat oil in non-stick skillet over medium-high heat. When hot, add onion and cook until soft, about 5 minutes. Add beef to skillet and cook until all pink is gone. Sprinkle allspice, clove, cinnamon, orange peel and red pepper flakes all over the beef and cook briefly, until fragrant.
Stir in currants and deglaze pan with red wine. Remove from heat and cool slightly. Stir in bread crumbs, almonds, eggs and most of parsley (reserve some for garnish).
Remove squash and turn cut-side up. Divide beef filling evenly among squash.
Return to oven for about 15 minutes. Remove, sprinkle with salt, pepper and any remaining parsley and serve immediately.
Free recipe courtesy of Laura's Lean Beef.