Steak-Stuffed Acorn Squash
- 16 Philly Gourmet® Sandwich Steaks
- 2 medium acorn squash
- 2/3 cup finely chopped onion
- 2 Tbsp. milk
- 1 egg
- 2 cups soft bread crumbs or cubed fresh bread
- 2 cups fresh baby spinach, finely chopped
- 1 cup dried cranberries
Cut squash in half, remove and discard the seeds. If you have never done this, it is like taking the seeds out of a cantaloupe. In a large microwave-safe dish, place the squash cut side down and cover with plastic wrap. Press-and-seal wrap works best. Microwave on high for 10 to 12 minutes or until the squash is soft.
While the squash is cooking, start frying the steaks in a large skillet. When the steaks are no longer pink and are broken up, add the onions and sauté until they become translucent and softer.
In a large bowl, combine the milk and egg and whisk until blended. Add the bread crumbs/cubes, spinach and cranberries; toss to coat. Add the steak and onion mixture, and stir to combine.
Take your squash from the microwave and turn cut side up, being careful because it will be very hot. Fill each squash with the meat mixture and then return to the microwave for 2 minutes, or until a thermometer reads 160° F.
Note: If you want the squash to sit flat on the plate, you can slice a little off of the back to get it flat. Make sure to do this before cooking since it will be too hot and soft to cut easily.