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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: 55 min. Bake: 15 min.

Ingredients

  • 2 large acorn squash, halved and seeded
  • 1 cup water
  • 3/4 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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
  • 1-1/4 teaspoons salt, divided
  • 4 teaspoons butter

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 until apple
  • is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown
  • sugar and 3/4 teaspoon salt.
© Taste of Home 2013

2 of 2

Stuffed Acorn Squash (continued)

Directions (continued)

  • Place squash cut side up on a baking sheet. Place 1 teaspoon
  • remaining brown sugar and 1 teaspoon butter in each half. 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.
© Taste of Home 2013