Pecan Stuffed Acorn Squash from @wileycat

Pecan Stuffed Acorn Squash from @wileycat

This is my version of a dish found at Julia Blackbird’s, a restaurant here in Denver.

You will need (for 5 people, with leftovers):

3 Acorn Squash
Approx 1/2 cup Pecans, chopped
Approx 2 Tablespoons Brown Sugar
1 Tblsp Cinnamon
1/2 tsp Nutmeg
1 pound (or more) ground beef
Pintos beans, about 2 cans or 3 cups homemade
1 jar Green Chili Sauce (16 oz)

Preheat oven 350 degrees.
Cut in half and de-seed the squash.  (If you microwave the squash 5 minutes, it is easier to cut in half).  Lightly spread olive oil on the edges and inside the squash; this prevents the squash from burning.

In a small bowl mix together the chopped pecans, cinnamon, brown sugar, and nutmeg.  Divide the nut mixture between the cut squash. Cook for 45 minutes, until soft.

In the meantime cook the ground beef.  (I sometimes add garlic and onion, so by all means, if the mood takes you…)  When the beef is done, add the beans and the chili sauce.

When your squash is done, remove from the oven, put 1/2 on a plate.  Spoon approximately 3/4 cup of meat/bean/chili mixture in the squash.  Top with cheese if you desire.