Coconut ginger and beef stuffed acorn squash
Coconut ginger and beef stuffed acorn squash

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, coconut ginger and beef stuffed acorn squash. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Coconut ginger and beef stuffed acorn squash is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Coconut ginger and beef stuffed acorn squash is something which I’ve loved my whole life. They’re fine and they look fantastic.

This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice. Place the squash cut-side up on the baking sheet and brush the flesh with olive oil to evenly coat.

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

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

Get one of our Coconut acorn squash recipe and prepare delicious and healthy treat for your family or friends. Remove the squash and meat from the oven. Add the remaining coconut milk to the meat. Ladle the beef stew into the acorn squash bowls before eating.

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

The acorn squash is tossed with coconut oil, coconut flakes, and curry powder, then baked in the oven. The curry powder and coconut give it a mildly Indian flavor, so it goes well with the sweetness of the acorn squash. In a large saucepan melt butter over medium heat. Add squash flesh, coconut milk, water, and salt. Cut the squash in half and scoop out the seeds.

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