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Stuffed Acorn Squash Recipe

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Relates Susan Reynolds of Livermore, Colorado, "One of my husband's favorite foods is acorn squash. I had an abundance of zucchini and acorn squash, so I put together this concoction. He pronounced it 'perfect'!"
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES: 4 servings

Ingredients

  • 1 cup shredded zucchini
  • 1/2 cup crushed saltines or butter-flavored crackers
  • 1/3 cup ketchup
  • 1 egg
  • 1-1/2 teaspoons dried minced onion
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound ground beef
  • 2 large acorn squash (about 2 pounds each)

Nutritional Facts

1 serving (1 each) equals 335 calories, 13 g fat (5 g saturated fat), 110 mg cholesterol, 920 mg sodium, 36 g carbohydrate, 4 g fiber, 22 g protein.

Directions

  1. In a medium bowl, combine the first nine ingredients. Add beef; mix well. Cut squash in half; remove and discard the seeds. Fill with meat mixture. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 400° for 1 hour or until squash is tender. Uncover and bake for 10 minutes. Yield: 4 servings.
Originally published as Stuffed Acorn Squash in Taste of Home October/November 1995, p12

Nutritional Facts

1 serving (1 each) equals 335 calories, 13 g fat (5 g saturated fat), 110 mg cholesterol, 920 mg sodium, 36 g carbohydrate, 4 g fiber, 22 g protein.

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