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Stuffed Squash for Two


  • 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.

Nutrition Facts

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


Average Rating: 4.90909
  • knollbrookcook
    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.

  • tennis-twin
    Oct 10, 2016

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

  • myziggygirl
    Dec 10, 2014

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

  • tangomango
    Dec 31, 1969


  • Mrs_T
    Dec 31, 1969

    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.

  • grandmanonnie
    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!

  • gypsymal
    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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