Beef-Stuffed Acorn Squash
TOTAL TIME: Prep: 15 min. Bake: 1 hour 20 min.
YIELD: 4 servings.
My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!—Jean Gaines, Bullhead City, Arizona
Ingredients
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2 small acorn squash, halved and seeded
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1/2 cup water
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1/2 pound ground beef
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2 tablespoons chopped onion
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2 tablespoons chopped celery
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon rubbed sage
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3/4 cup milk
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1/2 cup cooked rice
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1/4 cup shredded cheddar cheese
Directions
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1.
Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes.
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2.
Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice.
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3.
Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.
Nutrition Facts
1 each: 276 calories, 9g fat (5g saturated fat), 42mg cholesterol, 408mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 16g protein.
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