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Curried Beef-Stuffed Squash

Curried Beef-Stuffed Squash
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
6 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 3 medium acorn squash (about 1 pound each), halved and seeded
  • 1 pound ground beef
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  • 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
© Taste of Home 2013

2 of 2

Curried Beef-Stuffed Squash (continued)

Directions (continued)

  • foil. Bake at 350° for 20-30 minutes or until heated through.
  • Yield: 6 servings.
Nutrition Facts: 1 serving (1/2 each) equals 209 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 270 mg sodium, 15 g carbohydrate, 2 g fiber, 16 g protein.
© Taste of Home 2013