Stuffed Squash for Two Recipe

5 7 11
Stuffed Squash for Two Recipe
Stuffed Squash for Two Recipe photo by Taste of Home
Publisher Photo

Stuffed Squash for Two Recipe

Read Reviews
5 7 11
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min.

Ingredients

  • 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

Directions

Cut squash in half; discard seeds. Place squash cut side down in an 11x7-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.
Originally published as Stuffed Squash for Two in Taste of Home August/September 2004, p30

Nutritional Facts

1 each: 607 calories, 27g fat (14g saturated fat), 100mg cholesterol, 1418mg sodium, 63g carbohydrate (24g sugars, 5g fiber), 31g protein.

  • 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 11x7-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.
Originally published as Stuffed Squash for Two in Taste of Home August/September 2004, p30

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStuffed Squash for Two

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
knollbrookcook User ID: 4057123 261104
Reviewed Feb. 10, 2017

"A bit time consuming to make but the flavour was good. Nice way to use up the last of my squash. Will certainly make again."

MY REVIEW
tennis-twin User ID: 1886932 255239
Reviewed Oct. 10, 2016

"Delicious- didn't have croutons but loved it anyway. Will definitely make again. What a great autumn recipe !!"

MY REVIEW
myziggygirl User ID: 6360154 214504
Reviewed Dec. 10, 2014

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

MY REVIEW
tangomango User ID: 5621414 118937
Reviewed Nov. 21, 2013

"Delicious!"

MY REVIEW
Mrs_T User ID: 941931 70814
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."

MY REVIEW
grandmanonnie User ID: 1113345 112203
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!"

MY REVIEW
gypsymal User ID: 1286377 70812
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."

Loading Image