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Beef-Stuffed Acorn Squash Recipe

Beef-Stuffed Acorn Squash Recipe photo by Taste of Home

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My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!—Jean Gaines, Bullhead City, Arizona

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Beef-Stuffed Acorn Squash Recipe

Prep: 15 min. Bake: 1 hour 20 min.

Yield: 4 Servings

15 80 95

Ingredients

2 small acorn squash, halved and seeded
1/2 cup water
1/2 pound ground beef
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With Johnsonville Italian Sausage.
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2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon rubbed sage
3/4 cup milk
1/2 cup cooked rice
1/4 cup shredded cheddar cheese

Directions

Invert squash in an 11-in. x 7-in. baking dish. Add water and cover with foil. Bake at 375° for 50-60 minutes or until tender.
Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice.
Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 276 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 408 mg sodium, 36 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as Beef-Stuffed Acorn Squash in Country Ground Beef , p41

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Reviews for Beef-Stuffed Acorn Squash

Beef-Stuffed Acorn Squash

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Reviewed on Jan. 08, 2013 by r.hoefert

This is our absolute favorite filling for acorn squash! I return to it over and over. I follow the recipe exactly.

Reviewed on Nov. 17, 2012 by mrs.mark

Tastey, but not my favorite.

Reviewed on Jun. 12, 2012 by ainnieannie

My family LOVED this recipe! I had to change a few things though. My daughter is lactose intolerant so I used almond vanilla milk and I think that helped make the beef sweeter to match the sweetness of the squash. I also didn't have rice so I used bread crumbs instead. Great recipe!

Reviewed on Mar. 06, 2011 by castlek

To be honest, my family did not care for this recipe. I did not have rubbed sage so substituted poultry seasoning. Maybe that was an issue. I personally did not care for how the filling and squash fit. Karen

Reviewed on Nov. 18, 2010 by angelasandoval

We all thought the filling in this was excellent, but hubby and kids didn't think it went well with the sweetness of the acorn squash. Personally, I liked it.

Reviewed on Jun. 01, 2010 by maratha

husband suggested microwaving the acorns, scooping out the pulp and mixing it with ground beef and seasonings and baking it in a casserole dish. Both ways were very tasty.

Reviewed on Oct. 10, 2009 by cherylynnb

I have made this recipe several times, and each time, it has turned out great. I made this for my family like it is written and received many compliments on it.