pumpkin meatloaf in a golden acorn squash

This is actually the first recipe I made based on a fan's request. I have to give a shoutout to u/deathputt4birdie, a Reddit user on r/shittyfoodporn! The suggestion read something like this:

"You should do a pumpkin meatloaf. It's right in your wheelhouse".

My creative juice started flowing and so did my odyssey on finding an edible pumpkin. I first went to BJ's and I saw these painted pink pumpkins(in honor of breast cancer awareness month). They looked beautiful, the only problem is, they weren't edible pumpkins! I then saw these pumpkins decorated with painted faces and felt clothes. Guess what? They also weren't edible pumpkins!

I went to my local supermarket and I found a small, good-looking pumpkin. Only problem is, it wasn't edible! I saw edible pumpkins at BJ's, the only problem is they were big a** pumpkins weighing 5-10 pounds! If this was Epic Meal Time, I might have bough it, but I only make 1 pound meatloaf recipes at most for each video, so buying such a huge pumpkin made no sense.

I finally found something that I thought was a small edible pumpkin. Only problem is, it wasn't a pumpkin! It was a golden acorn squash that looked like a pumpkin! I'm not a believer in wasting food, so i ran with the idea of stuffing a meatloaf inside my faux pumpkin.

The meatloaf itself is pumpkin flavored, even if the vessel it is in isn't. Mind you, the meatloaf has pumpkin-flavored ingredients. I do have a can of pumpkin puree but I am saving that for a future video in December perhaps where I make a pumpkin pizza.

I found a stuffed acorn squash recipe online that said, "Bake for an hour." The only problem is is that meatloaf cooks faster at higher temperatures. Instead of the oven being at 350 degrees Fahrenheit, I needed it on 400 degrees for the squash to fully cook. So 30 minutes into the baking the meatloafs, I remove them from the lasagna pan because they are obviously done.

However, they left a residue on the pan that turned black 15 minutes later, so I had to stop the baking process. The squash was hard to cut up and very chewy but it was still edible. I probably should've put the squash on a clean lasagna pan and finished baking it.

You will need:

For the cooking vessels:

A lasagna pan
Nonstick cooking spray

For the meatloaf:

1 golden acorn squash
1/2 tbsp. of onion powder
2/3 cups of unsweetened applesauce
1/2 cup of pumpkin baking chips
1/2 cup of a pumpkin sauce
Pinch of cinnamon
Pinch of salt
Pinch of black pepper
10 crumbled up pumpkin spice date rolls
2-3 tbsp. of breadcrumbs
1 pound of chopped, drained, crumbled firm or extra firm tofu

1. Cut the top and bottom off the squash so that the squash sits on a surface without moving around. Discard the bottom you cut off. Set aside the top you cut off for now.
2. Spoon out the inside of the squash and remove all seeds that are inside. Set aside the squash for now.
3. Put the remaining ingredients in a large bowl. This is the meatloaf mixture.
4. Mix the ingredients up so that they are distributed evenly among the mixture.
5. Spray a lasagna pan with nonstick cooking spray.
6. Stuff the squash with some of the meatloaf mixture until the mixture fills to the top. Put squash in lasagna pan and top with it's top.
7. Form 2 loaves from the remaining meatloaf mixture.
8. Bake the meatloafs in a 400 degree Fahrenheit oven for 25-30 miuntes.
9. When meatloafs are done cooking, remove them from the lasagna pan and serve on a plate.
10. Put the stuffed squash back in the oven for 5-10 more minutes.
11. Bon appetit!