You are here: Home » Recipes » Ground Beef Baked in Acorn Squash Ground Beef Baked in Acorn Squash Recipe by Laura's Lean Beef Yield 12 servings A medley of fall flavors, beef and squash blend beautifully with autumn spices like allspice and cloves in this beef recipe PrintEmail Ingredients 1 pound Laura’s Lean Beef 96% Lean Ground round6 acorn squash1 tablespoon olive oil1 cup onion1/4 teaspoon each allspice, cloves and cinnamon1/2 teaspoon orange peel1 pinch red pepper flakes1/2 cup currants1/4 cup red wine4 ounces fresh multigrain bread crumbs1/4 cup slivered almonds, blanched2 eggs, beaten1/4 cup flat leaf parsley, chopped Salt and pepper, to taste Instructions Heat oven to 375F. Cut each acorn squash in half (stem to tip). Scoop out the seeds and pulp and discard. While squash cooks, heat oil in non-stick skillet over medium-high heat. When hot, add onion and cook until soft, about 5 minutes. Add beef to skillet and cook until all pink is gone. Sprinkle allspice, clove, cinnamon, orange peel and red pepper flakes all over the beef and cook briefly, until fragrant. Stir in currants and deglaze pan with red wine. Remove from heat and cool slightly. Stir in bread crumbs, almonds, eggs and most of parsley (reserve some for garnish). Remove squash and turn cut-side up. Divide beef filling evenly among squash. Return to oven for about 15 minutes. Remove, sprinkle with salt, pepper and any remaining parsley and serve immediately. Free recipe courtesy of Laura’s Lean Beef.