Step-by-Step Guide to Prepare Ultimate Coconut ginger and beef stuffed acorn squash

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, coconut ginger and beef stuffed acorn squash. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Coconut ginger and beef stuffed acorn squash is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Coconut ginger and beef stuffed acorn squash is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have coconut ginger and beef stuffed acorn squash using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Coconut ginger and beef stuffed acorn squash:

1. Get 1 large acorn squash
2. Make ready 1 pound 95% lean ground beef
3. Make ready 1 cup stuffing cubes
4. Make ready 1 quarter of a yellow onion
5. Get 1/2 bell pepper
6. Get 1/2 teaspoon onion powder
7. Take 1/2 teaspoon garlic
8. Prepare Quarter of a jar of pickled ginger
9. Prepare Quarter teaspoon of cumin
10. Take Fresh cilantro
11. Prepare 1 tbsp brown sugar/Demerara sugar
12. Make ready Salt and pepper
13. Get Quarter cup of coconut milk
14. Make ready 4 tablespoons Butter

Instructions to make Coconut ginger and beef stuffed acorn squash:

1. Combine onion pepper bread crumbs coconut milk salt pepper cumin brown sugar cilantro and pickled ginger in food processor until well-mixed
2. Stir this mixture into the ground beef
3. Cut acorn squash in half and remove seeds cut a small piece of the backside of the squash away so that it will sit flat on the cooking sheet
4. Season acorn squash with a sprinkle of garlic powder onion powder sage and some pats of butter. Fill acorn squash halves with the mixture
5. Wrap sides in aluminum foil and place on cooking sheet
6. Cook at 325 degrees for 45 minutes or until acorn squash is soft

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