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Stuffed Acorn Squash

Stuffed Acorn Squash
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
4 ServingsPrep: 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
© Taste of Home 2012

2 of 2

Stuffed Acorn Squash (continued)

Directions (continued)

  • 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.
© Taste of Home 2012