Beef Picadillo-Stuffed Acorn Squash

Name: Beef Picadillo-Stuffed Acorn Squash
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: Ground Beef; onion; Mexican seasoning mix; ground cinnamon; tomato sauce; raisins; acorn squash; almonds

A nutrient-rich alternative to the brown-sugar-and-butter treatment for squash. Top it instead with a spicy-sweet blend of Ground Beef, onion, cinnamon and raisins.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

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Ingredients

1 pound Ground Beef (93% lean or leaner)
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (see below)
1/4 teaspoon ground cinnamon
1 can (8 ounces) tomato sauce
1/3 cup raisins
1 acorn squash, quartered, cooked
1 tablespoon slivered almonds (optional)

Preparation

Step 1

Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef mixture to skillet.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 2

Sprinkle seasoning mix and cinnamon over beef; mix well. Stir in tomato sauce and raisins; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Serve over squash. Garnish with almonds, if desired.

Cooking Tip: Mexican Seasoning Mix: Combine 1/3 cup chili powder, 1 tablespoon salt, 1-1/2 teaspoons ground cumin and 3/4 teaspoon garlic powder. Store in airtight container. Shake before using to blend.

Nutrition Information

288 Calories

0 %*

3.4g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

5 mg IRON

0 %DV

6.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 288 Calories; 79.2 Calories from fat; 8.8g Total Fat (3.4 g Saturated Fat; 0.27 g Trans Fat; 0.7 g Polyunsaturated Fat; 3.4 g Monounsaturated Fat;) 84 mg Cholesterol; 834 mg Sodium; 28 g Total Carbohydrate; 4.3 g Dietary Fiber; 28 g Protein; 5 mg Iron; 1098 mg Potassium; 7.9 mg NE Niacin; 0.7 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 6.9 mg Zinc; 22.5 mcg Selenium; 104.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.