Description
Enjoy a hearty and flavorful meal with this recipe for Stuffed Honeynut Squash. Tender roasted squash filled with a savory mixture of ground elk, aromatic herbs, and crunchy pecans make for a satisfying dish that’s perfect for a cozy dinner.
Ingredients
Scale
Squash:
- 1 large (or 2 smaller) honeynut squash, halved and seeded
Filling:
- 1/2 pound ground elk (or meat of choice)
- 1 tablespoon extra virgin olive oil
- 1/2 large yellow onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1/2 large sweet/tart apple, chopped
- 2 tablespoons minced fresh rosemary
- Salt and pepper to taste
- 2 tablespoons chopped pecans
Instructions
- Preheat oven: Preheat oven to 400°F and prepare a baking sheet.
- Roast squash: Roast halved and seeded squash until tender.
- Prepare filling: Cook ground meat, onion, celery, garlic, apple, and rosemary in a skillet.
- Combine: Mix cooked squash flesh with meat mixture.
- Fill squash: Stuff squash halves with the mixture and top with pecans.
- Bake: Bake filled squash until warmed through.
- Serve: Garnish with rosemary and enjoy warm.
Notes
- You can use any ground meat of your choice for this recipe.
- Feel free to adjust the seasoning according to your taste preferences.
- Experiment with different nuts for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Stuffed Honeynut Squash, Squash Recipe, Ground Meat Stuffed Squash
