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Beef-Stuffed Acorn Squash

Beef-Stuffed Acorn Squash
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
4 ServingsPrep: 15 min. Bake: 1 hour 20 min.

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.
© Taste of Home 2013

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Beef-Stuffed Acorn Squash (continued)

Nutrition 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.
© Taste of Home 2013