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@topbrokers_official: EL MAS LOCO ES EL QUE GANA EN LAS SUBASTAS 🤯 #juanit001 #copart #topbrokers

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Friday 28 August 2026 00:20:31 GMT
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Looking for a cozy fall recipe that's deliciously hearty without being too heavy? Try this stuffed acorn squash! It's packed with warming spices and savory flavors that make the perfect autumn meal. Here's how to make it:   Ingredients:   1 acorn squash Olive oil 1/2 onion, diced 1/2 lb ground meat or meat substitute 1 tbsp tomato paste 2 cloves garlic, minced 1 tsp cinnamon 1 tsp nutmeg 1 tsp dried rosemary 1 tsp cayenne pepper 1 tsp paprika Salt and pepper to taste 1/2 cup diced tomatoes 1 cup black beans 1 1/2 cups cooked brown rice Sharp cheese for topping Instructions:   Preheat your oven to 400°F. Cut the bottom and top off the acorn squash, then halve it.  Drizzle with olive oil and roast for 30-45 minutes until tender. While the squash is baking, heat a skillet over medium with a drizzle of olive oil.  Add diced onion and sauté for 3 minutes until softened. Add the ground meat and brown for about 5 minutes, breaking it up with a spatula as it cooks. Stir in minced garlic, tomato paste, and spices. Cook for another 5 minutes. Mix in diced tomatoes, black beans, and cooked brown rice. Remove from heat. Spoon the filling into the roasted squash halves and top with sharp cheese. Broil for a few minutes until the cheese is melted and golden.
Looking for a cozy fall recipe that's deliciously hearty without being too heavy? Try this stuffed acorn squash! It's packed with warming spices and savory flavors that make the perfect autumn meal. Here's how to make it:   Ingredients:   1 acorn squash Olive oil 1/2 onion, diced 1/2 lb ground meat or meat substitute 1 tbsp tomato paste 2 cloves garlic, minced 1 tsp cinnamon 1 tsp nutmeg 1 tsp dried rosemary 1 tsp cayenne pepper 1 tsp paprika Salt and pepper to taste 1/2 cup diced tomatoes 1 cup black beans 1 1/2 cups cooked brown rice Sharp cheese for topping Instructions:   Preheat your oven to 400°F. Cut the bottom and top off the acorn squash, then halve it.  Drizzle with olive oil and roast for 30-45 minutes until tender. While the squash is baking, heat a skillet over medium with a drizzle of olive oil.  Add diced onion and sauté for 3 minutes until softened. Add the ground meat and brown for about 5 minutes, breaking it up with a spatula as it cooks. Stir in minced garlic, tomato paste, and spices. Cook for another 5 minutes. Mix in diced tomatoes, black beans, and cooked brown rice. Remove from heat. Spoon the filling into the roasted squash halves and top with sharp cheese. Broil for a few minutes until the cheese is melted and golden.
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