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Stuffed Squash for Two Recipe

Stuffed Squash for Two Recipe

My husband and I love this recipe as newlyweds, and now that our children are grown, we are enjoying it again. As soon as the weather turns cool, we get hungry for this squash dish, filled with savory ground beef and topped with a sprinkling of cheese. -Barbara Rohlck Sioux Falls, South Dakota
TOTAL TIME: Prep: 20 min. Bake: 65 min. YIELD:2 servings


  • 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 all-purpose flour
  • 1/2 teaspoon rubbed sage
  • 3/4 cup 2% milk
  • 1 cup salad croutons
  • 1/4 cup shredded cheddar cheese


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 serving (1 each) equals 607 calories, 27 g fat (14 g saturated fat), 100 mg cholesterol, 1,418 mg sodium, 63 g carbohydrate, 5 g fiber, 31 g protein.

Reviews for Stuffed Squash for Two

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Reviewed Dec. 10, 2014

"Very tasty, have made this a few times now. Very easy to make"

Reviewed Nov. 21, 2013


Reviewed Oct. 11, 2013

"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."

Reviewed Sep. 23, 2011

"I have been making this wonderful recipe since it first showed up in the magazine! It remains one of my all-time favorite dishes!"

Reviewed Jul. 11, 2009

"I made this dish for the first time and guarantee I will be making it again and again. It was delicious."

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