- 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.
Reviews for Beef-Stuffed Acorn Squash
"I have been making this recipe for the last few years and it is a favorite of my husband and I in the Fall. I have tried others and keep going back to this one. I am making this tonight for a nice Fall dinner!"
"This is our absolute favorite filling for acorn squash! I return to it over and over. I follow the recipe exactly."
"Tastey, but not my favorite."
"My family LOVED this recipe! I had to change a few things though. My daughter is lactose intolerant so I used almond vanilla milk and I think that helped make the beef sweeter to match the sweetness of the squash. I also didn't have rice so I used bread crumbs instead. Great recipe!"
"To be honest, my family did not care for this recipe. I did not have rubbed sage so substituted poultry seasoning. Maybe that was an issue. I personally did not care for how the filling and squash fit. Karen"