Sausage and Beef Stuffed Acorn Squash

Ingredients and Weight:

• 4 medium acorn squash (2 pounds)
• 1 pound ground beef
• 1 pound ground pork
• 1/2 pound Italian sausage (removed from casing)
• 1 onion (chopped, 1 cup)
• 2 celery stalks (chopped, 1 cup)
• 2 cloves garlic (minced, 1 tablespoon)
• 1 tablespoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese

Preparation Time:

• 1 hour 15 minutes

Cooking Time:

• 1 hour 30 minutes

Difficulty Level:

• 2 (Medium)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut squash in half lengthwise and remove seeds. Place cut side down on a baking sheet.
3. In a large skillet over medium heat, brown ground beef, ground pork, and Italian sausage. Drain off any excess fat.
4. Add onion, celery, and garlic to the skillet and cook until softened.
5. Add thyme, salt, and pepper. Stir to combine.
6. Stir in chicken broth and cook until broth has reduced by half.
7. Fill each squash half with the sausage mixture.
8. Roast in preheated oven for 1 hour and 30 minutes, or until squash is tender and stuffing is heated through.
9. Top with Parmesan cheese and serve.

Nutritional Information:

• Serving size: 1 acorn squash half
• Calories: 400
• Total fat: 20 grams
• Saturated fat: 10 grams
• Cholesterol: 100 milligrams
• Sodium: 1,000 milligrams
• Carbohydrates: 40 grams
• Protein: 30 grams

Dish Characteristics:

• Savory and hearty
• Comforting and satisfying
• Perfect for a cold-weather meal
• Can be customized with different vegetables or seasonings

User Comments:

• "This was a delicious and easy meal to make. The stuffing was flavorful and the squash was perfectly tender."
• "I loved the combination of sausage and beef in the stuffing. It gave the dish a great depth of flavor."
• "The Parmesan cheese topping added a nice touch of richness."

Special Precautions and Tips:

• Be careful when cutting the squash as it can be slippery.
• Use a sharp knife to prevent the squash from breaking.
• If you don't have Italian sausage, you can use ground turkey or chicken in its place.
• To make ahead, prepare the stuffing according to instructions and store in the refrigerator for up to 24 hours. When ready to serve, fill the squash and bake as directed.