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Monday, December 31, 2007

Amy's Acorn Squash

Kids and squash. Not always a good time. But with this recipe, even my biggest squash hater will eat. She takes a bite of the squash with a bite of the meat and doesn't taste the 'yucky' of the vegetable. Winter squash are SOOO good for you, full of vitamins when it is often hard to get truly fresh vegetables, and they keep well all winter. We have tried the different colors of acorn squash (white, yellow, green, black) and they all taste the same, so you can chose a favorite or have a variety of colors at once!

The following are guesstimations as I do not measure when I cook. Also, you can add shredded cheese or beer, or substitute bread crumbs. This is just how we have tweaked it to our liking.

You will need:
6 acorn squash, cut in half, de-seeded, and washed
1 dozen eggs, soft boiled
1 lb. lean beef
1 lb. ground turkey
2 raw eggs
1 cup rolled oats
1/2 cup BBQ sauce
1 onion, chopped
1 tsp. oregano
1 large garlic clove, minced

Place the squash halves on cookie sheets, cut side up. Put the peeled eggs in the middle of each squash half. Mix the other ingredients together in a large bowl and then place on top of boiled egg, molding around it to make the egg the center of the meatloaf. Bake at 350* for about an hour. I serve this with some sort of greens for balance.

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