Stuffed Acorn Squash Recipe

Stuffed Acorn Squash Recipe
Photo by: Taste of Home
Rating

100% would make again

This is an elegant-looking dish that can be served for special-occasion meals as well as everyday dinners. This is a "must" for our family when our garden squash is in bloom. --Ruth Stone, Lindsay, Nebraska

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  • 4 Servings
  • Prep: 10 min. Bake: 55 min.

Ingredients

  • 2 large acorn squash, halved and seeded
  • 1 cup water
  • 3/4 pound ground beef
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1 medium tart apple, chopped
  • 1 cup cooked rice
  • 1/4 cup sunflower kernels
  • 1 teaspoon curry powder
  • 1 egg, beaten
  • 5 teaspoons brown sugar, divided
  • 1-1/2 teaspoons salt, divided
  • 4 teaspoons butter, divided

Directions

  • Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender.
  • Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir for 2 minutes or until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 1 teaspoon salt.
  • Place squash cut side up on a baking sheet. Place 1 teaspoon of the remaining brown sugar and 1 teaspoon of butter in each. Sprinkle with remaining salt. Fill with meat mixture.
  • Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 4 servings.

    Acorn squash are easier to cut in half if you first soften them in the microwave for a few minutes. Always pierce squash with a fork before microwaving to allow steam to escape.

Nutrition Facts: 1 serving (1 each) equals 432 calories, 18 g fat (7 g saturated fat), 105 mg cholesterol, 1,065 mg sodium, 49 g carbohydrate, 6 g fiber, 22 g protein.

Stuffed Acorn Squash published in Taste of Home Ground Beef Cookbook , p174

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Reviews for Stuffed Acorn Squash (2)

Stuffed Acorn Squash Recipe

Stuffed Acorn Squash

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Reviewed on Oct. 11, 2009 by crimmps49

Wonderful recipe. I had brown rice leftover with corn, so I used that instead, and I also added Parmesan before serving. I would make it again, but I would vary the recipe and add garlic, possibly tomatoes, and a little "hot" like pepper flakes. It is a recipe that you could do so many ways--love it and think of all the veggies you are getting. My husband really liked it too!!!

Reviewed on Oct. 09, 2009 by tkarinas

I think it's awesome and would definitely make it again.

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