Stuffed Squash for Two Recipe
- 1 medium acorn squash
- 1 tablespoon butter, melted
- 2 tablespoons brown sugar
- 3/4 teaspoon salt, divided
- 1/8 teaspoon pepper
- 1/2 pound ground beef
- 3 tablespoons chopped celery
- 3 tablespoons chopped onion
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon rubbed sage
- 3/4 cup 2% milk
- 1 cup salad croutons
- 1/4 cup shredded cheddar cheese
- Cut squash in half; discard seeds. Place squash cut side down in an 11-in. x 7-in. baking pan; add 1/2 in. of hot water.
- Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 teaspoon salt and pepper. Bake 30-40 minutes or longer or until squash is tender.
- Meanwhile, in small skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in croutons. Spoon into squash halves. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 servings.
Reviews for Stuffed Squash for Two(4)
Sort By :
I have another stuffed squash recipe using sausage which I really love, but recently decided to try this one too. It was very good even though I made some changes for it to be gluten free. I used brown rice flour instead of the all-purpose. And instead of the salad croutons, I used cooked rice.
I think it would probably be much more flavorful using croutons. When I make this again, I will add more seasonings -- more sage, and possibly some poultry seasoning or steak seasoning.
I used buttercup squash (the same approximate shape and size as acorn, but much more flavorful!). We prefer it to acorn.
I have been making this wonderful recipe since it first showed up in the magazine! It remains one of my all-time favorite dishes!
I made this dish for the first time and guarantee I will be making it again and again. It was delicious.