Curried Beef-Stuffed Squash Recipe

Nutrition Facts

  • One serving:
  • (1/2 each)
  • Calories:
  • 209
  • Fat:
  • 10 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 270 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 2 g
  • Protein:
  • 16 g


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Cooking Utensils

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Curried Beef-Stuffed Squash

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My husband and I look forward to this dinner. The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a lighter entree and very flavorful. — Edna Lee, Greeley, Colorado

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 35 min. Bake: 20 min.

Ingredients:

  • 3 medium acorn squash (about 1 pound each), halved and seeded
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon beef bouillon granules
  • 1/2 cup hot water
  • 1/2 cup cooked rice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon orange juice concentrate
  • 1 teaspoon brown sugar
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Directions:

Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender.
    Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
    Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture.
    Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through. Yield: 6 servings.


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