Spicy Stuffed Squash Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Acorn squash4 Large (Extra-Large Size)
 Salad oil3 Tablespoon
 Chopped onions2 Cup (32 tbs)
 Ground beef chuck2 Pound
 Green pepper1 Medium, seeded, diced
 Seasoned salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Cayenne1⁄4 Teaspoon
 Oregano1 1⁄2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Tomato sauce8 Ounce (1 Can)
 Chopped stuffed olives1⁄4 Cup (4 tbs)
 Eggs3 , beaten

Nutrition Facts

Serving size: Complete recipe

Calories 4720 Calories from Fat 2149

% Daily Value*

Total Fat 240 g368.8%

Saturated Fat 88.1 g440.5%

Trans Fat 0.8 g

Cholesterol 1194.4 mg

Sodium 3456.3 mg144%

Total Carbohydrates 486 g162.1%

Dietary Fiber 75.2 g300.8%

Sugars 30.7 g

Protein 220 g440.6%

Vitamin A 364.3% Vitamin C 1036.4%

Calcium 165.8% Iron 251.3%

*Based on a 2000 Calorie diet


About 2 hours before serving: Slice tops from squash and reserve; remove seeds.
Plunge squash into boiling salted water; boil 10 to 15 minutes or until almost tender when pierced with fork.
Remove from water; drain.
In skillet, in 3 tablespoons hot oil, saute onions until golden; add chuck; brown.
Add green pepper, 2 teaspoons seasoned salt, pepper, cayenne, oregano and garlic.
Saute a few minutes, then add tomato sauce and olives; simmer, covered, 15 minutes.
Cool slightly.
Stir in eggs.
Preheat oven to 350°F.
Cut thin slice from bottom of each squash so it stands upright; sprinkle insides with seasoned salt.
Stuff with meat mixture; cover with squash tops; arrange in greased shallow pan.
Bake 1 hour.
Let stand 15 minutes before cutting in half.