Beef-Stuffed Squash

Name: Beef-Stuffed Squash
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 servings.
Ingredients: 3 small acorn squash, halved and seeded; 1/2 cup water; FILLING:; 1 pound lean ground beef; 1 large 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

I won a first-place trophy with this stuffed squash 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!

Ingredients

3 small acorn squash, halved and seeded
1/2 cup water
FILLING:
1 pound lean ground beef
1 large 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.

Nutrition Facts

1 each: 426 calories, 18g fat (4g saturated fat), 82mg cholesterol, 774mg sodium, 50g carbohydrate (21g sugars, 4g fiber), 19g protein.

Originally published as Beef-Stuffed Squash in Country Extra January 1991

Reviews

My Review

Click stars to rate

Average Rating:

pastiepie

Jan 3, 2016

Neither of us cared for this recipe.
diane hixon

Sep 12, 2014

Loved the taste of this and so did my husband. I had it years ago and need to make it again!