Stuffed Acorn Squash

A Perfect Autumnal meal!
(serves 4)

2 med. acorn squash (2 lbs.)
3/4 lb. ground beef
1 small sweet* onion, diced
1/4 lb. Muenster cheese, shredded (1 cup)
1/4 cup balsamic* ketchup
1/2 t. Sugar in the Raw*
1 T. water
Kosher salt
Freshly* ground pepper

Cut each squash lengthwise in half; discard seeds. Place halves, cut-side up, in a 12"skillet; add about 1/2" water to skillet. Over high heat, heat to boiling. Reduce heat to med.-low; cover skillet and cook 10 min. or until squash is fork-tender. Carefully drain liquid from squash cavities. Meanwhile, in a 3 qt. saucepan over med.-high heat, cook ground beef and onion unil meat is browned and onion is tender, about 10 min., stirring occasionally. Stir in cheese, ketchup, sugar, 1 T. water, 1/2 t. salt and 1/4 t. pepper. Cook over low heat until cheese is melted, stirring frequently. To serve, place squash halves, cut-side up, on a warm platter; sprinkle lightly with S&P. Spoon meat mixture into squash centers. I would serve a wedge salad with a blue cheese vinaigrette to accompany.

"It doesn't matter what you do in life - just be the BEST at it!" ~ Clint Eastwood

And, have FUN today!!!

Love,

Machete Milletti