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Stuffed Acorn Squash Recipe

Relates Susan Reynolds of Livermore, Colorado, "One of my husband's favorite foods is acorn squash. I had an abundance of zucchini and acorn squash, so I put together this concoction. He pronounced it 'perfect'!"

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Stuffed Acorn Squash Recipe

Prep: 15 min. Bake: 70 min.

Yield: 4 Servings

15 70 85

Ingredients

1 cup shredded zucchini
1/2 cup crushed saltines or butter-flavored crackers
1/3 cup ketchup
1 egg
1-1/2 teaspoons dried minced onion
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound ground beef
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With Johnsonville Italian Sausage.
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2 large acorn squash (about 2 pounds each)

Directions

In a medium bowl, combine the first nine ingredients. Add beef; mix well. Cut squash in half; remove and discard the seeds. Fill with meat mixture. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 400° for 1 hour or until squash is tender. Uncover and bake for 10 minutes. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 335 calories, 13 g fat (5 g saturated fat), 110 mg cholesterol, 920 mg sodium, 36 g carbohydrate, 4 g fiber, 22 g protein.

Originally published as Stuffed Acorn Squash in Taste of Home October/November 1995, p12