Beef Picadillo-Stuffed Acorn Squash

• 30 min
• 4 SERVINGS
• 290 Cal
• 28 g Protein

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)

Cooking:

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.
Cook's 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.
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.
Cook's 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.