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Beef-Stuffed Squash

 Beef-Stuffed Squash
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!
6 ServingsPrep: 10 min. Bake: 70 min.

Ingredients

  • 3 small acorn squash, halved and seeded
  • 1/2 cup water
  • FILLING:
  • 1 pound lean ground beef
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    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Beef-Stuffed Squash (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 each) equals 426 calories, 18 g fat (4 g saturated fat), 82 mg cholesterol, 774 mg sodium, 50 g carbohydrate, 4 g fiber, 19 g protein.