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Beef-Stuffed Squash Recipe

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I won a first-place trophy with this recipe in a cook-off in 1981. I've made it for family and guests many times since. Each squash has a shiny glaze on top, which makes this a spectacular-looking dish!

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Beef-Stuffed Squash Recipe

Prep: 10 min. Bake: 70 min.

Yield: 6 Servings

10 70 80

Ingredients

3 small acorn squash, halved and seeded
1/2 cup water
FILLING:
1 pound lean ground beef
1 egg, beaten
1/2 cup Russian salad dressing
3/4 cup bread crumbs
1 medium onion, minced
1 tablespoon brown sugar
1 teaspoon lemon juice
3/4 teaspoon salt
GLAZE:
1/4 cup Russian salad dressing
1-1/2 teaspoons lemon juice
1-1/2 teaspoons brown sugar

Directions

Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes.
Meanwhile, in a medium bowl, combine filling ingredients. Remove squash from oven. Increase oven temperature to 375°. Lightly spoon filling into each squash cavity. Combine glaze ingredients and baste meat and top of squash.
Bake 40-50 minutes, basting with glaze every 15 minutes. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 426 calories, 18 g fat (4 g saturated fat), 82 mg cholesterol, 774 mg sodium, 50 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Beef-Stuffed Squash in Country Extra January 1991, p47

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