Picadillo Stuffed Acorn Squash

• 2 Acorn Squashes, Cut Lengthwise And Seeds Removed
• 2 Tablespoons Olive Oil
• 1 Medium Sized Onion, Chopped
• 1 Medium Sized Green Or Red Bell Pepper, Chopped
• 2 cloves Garlic, Minced
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Dried Oregano
• 1 pound Lean Ground Beef, Turkey, Or Chicken
• 1/4 cups Tomato Paste
• 1/4 cups Dry Sherry
• 1/4 cups Water
• 1 Tablespoon Worcestershire Sauce
• 1/2 teaspoons Tabasco Sauce (optional)
• 1/2 cups Pimiento-stuffed Green Olives, Sliced

1. Preheat oven to 375 degrees F. Place acorn squash halves cut side down in a baking dish with 1/4 inch water.
2. Cover with foil and bake 4050 minutes or until tender.
3. While squash is roasting, prepare picadillo filling (this can also be made the day before).
4. Place olive oil in large skillet over medium heat.
5. Saute onions, green pepper, and garlic for 5 minutes or until tender.
6. Add cumin and oregano and saute another 12 minutes.
7. Add ground beef, turkey, or chicken and cook together with vegetables for 10 minutes or until lightly browned and cooked through.
8. Add tomato paste, sherry, water, Worcestershire sauce, Tabasco, and olives to mixture.
9. Combine well and cook for 10 minutes.
10. Remove acorn squash halves from oven and fill with picadillo mixture.
11. Place back in oven and bake for 1015 minutes until squash is fully cooked throughout

acorn, olive oil, onion, pepper, garlic, ground cumin, oregano, ground beef, tomato paste, sherry, water, worcestershire sauce, tabasco sauce, green olives

Taken from tastykitchen.com/recipes/main-courses/picadillo-stuffed-acorn-squash/ (may not work)