My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!—Jean Gaines, Bullhead City, Arizona
- 2 small acorn squash, halved and seeded
- 1/2 cup water
- 1/2 pound ground beef
- 2 tablespoons chopped onion
- 2 tablespoons chopped celery
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon rubbed sage
- 3/4 cup milk
- 1/2 cup cooked rice
- 1/4 cup shredded cheddar cheese
- Invert squash in an 11-in. x 7-in. baking dish. Add water and cover with foil. Bake at 375° for 50-60 minutes or until tender.
- Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice.
- Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Beef-Stuffed Acorn Squash in Country Ground Beef 1993, p41
Reviews for Beef-Stuffed Acorn Squash
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review