Prep 0 mins
Cook 0 mins
- 1 medium acorn squash
- 1⁄2 lb beef, ground
- 2 tablespoons onions, chopped
- 1⁄4 teaspoon sage
- 1⁄2 cup rice, cooked
- 2 tablespoons celery, chopped
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 3⁄4 cup milk
- 1⁄4 cup sharp American cheese, shredded
- Cut squash in half; discard seeds. Sprinkle squash with a little salt. Bake, cut side down in a 10 x 6 x 2-inch baking dish at 350 degrees until tender, 45 to 50 minutes.
- Cook beef, onions and celery until meat is brown.
- Drain off fat; stir in flour, salt and sage.
- Add milk. Cook and stir until thickened and bubbly.
- Stir in rice. Turn squash, cut side up, and fill with meat mixture. Bake, uncovered, for 30 minutes.
- Top with cheese. Bake 3 minutes.
We tend to like things that are spicy, so this was a little bland. If I make it again, I will definitely add some more spices to the filling, since it's one of those recipes that can be adjusted to your taste. Great thing to do with squash, though, especially since it's so inexpensive now.
This dish was ok, but I wish I had more experience with spices to figure out what you could put in it, so it wasn't so bland. Perhaps if you were to cook the meat with spices, instead of adding later.
This recipe was unique. It was nice to try something different for a change. Before adding the filling, I brushed them with some butter and sprinkled nutmeg on them. I didn't have any cheese on hand so I sprinkled on Parm cheese. It turned out pretty good. I'm not sure I will make them again though. My family just doesn't like squash as much as I do.