Prep 15 mins
Cook 1 hr
From my collection of handwritten recipes 1960's.
- 3 acorn squash
- 1⁄2 lb lean beef, ground
- 1⁄2 lb fresh pork, ground
- 1 cup Pepperidge Farm stuffing
- 1 cup consomme
- melted butter or margarine
- Combine pork, beef, stuffing and consomme, and mix well. Cut squash in half and discard the seeds. Parboil the squash, cut side down in a little boiling water about 5 minutes and brush generously with melted butter. Divide the stuffing mixture among the squash shells and bake at 350* for about 1 hour, or until squash is tender.
This is a great healthy and hearty dish! Really liked the acorn squash prepared this way; not sweet, and the rich flavor of the squash is great with the meat. Thanks for sharing your recipe!