Beef-Stuffed Squash Recipe

3.5 2 3
Beef-Stuffed Squash Recipe
Beef-Stuffed Squash Recipe photo by Taste of Home
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Beef-Stuffed Squash Recipe

Read Reviews
3.5 2 3
Publisher Photo
I won a first-place trophy with this recipe in a cook-off in 1981. I've made it for family and guests many times since. Each squash has a shiny glaze on top, which makes this a spectacular-looking dish!
Recommended: Baking with Squash
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min.

Ingredients

  • 3 small acorn squash, halved and seeded
  • 1/2 cup water
  • FILLING:
  • 1 pound lean ground beef
  • 1 egg, beaten
  • 1/2 cup Russian salad dressing
  • 3/4 cup bread crumbs
  • 1 medium onion, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon juice
  • 3/4 teaspoon salt
  • GLAZE:
  • 1/4 cup Russian salad dressing
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons brown sugar

Directions

Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes.
Meanwhile, in a medium bowl, combine filling ingredients. Remove squash from oven. Increase oven temperature to 375°. Lightly spoon filling into each squash cavity. Combine glaze ingredients and baste meat and top of squash.
Bake 40-50 minutes, basting with glaze every 15 minutes. Yield: 6 servings.
Originally published as Beef-Stuffed Squash in Country Extra January 1991, p47

Nutritional Facts

1 each: 426 calories, 18g fat (4g saturated fat), 82mg cholesterol, 774mg sodium, 50g carbohydrate (21g sugars, 4g fiber), 19g protein.

  • 3 small acorn squash, halved and seeded
  • 1/2 cup water
  • FILLING:
  • 1 pound lean ground beef
  • 1 egg, beaten
  • 1/2 cup Russian salad dressing
  • 3/4 cup bread crumbs
  • 1 medium onion, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon juice
  • 3/4 teaspoon salt
  • GLAZE:
  • 1/4 cup Russian salad dressing
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons brown sugar
  1. Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes.
  2. Meanwhile, in a medium bowl, combine filling ingredients. Remove squash from oven. Increase oven temperature to 375°. Lightly spoon filling into each squash cavity. Combine glaze ingredients and baste meat and top of squash.
  3. Bake 40-50 minutes, basting with glaze every 15 minutes. Yield: 6 servings.
Originally published as Beef-Stuffed Squash in Country Extra January 1991, p47

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pastiepie User ID: 1062574 240912
Reviewed Jan. 3, 2016

"Neither of us cared for this recipe."

MY REVIEW
diane hixon User ID: 3130250 37114
Reviewed Sep. 12, 2014

"Loved the taste of this and so did my husband. I had it years ago and need to make it again!"

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