Dinner in a Squash Shell

This is an old standy-by for fall. Whenever the acorn squash hit the market we would always ask Mom to make this. We never ate the squash part as kids but loved the meat and rice and sauce. Now, as an adult I get to eat my kids leftover squash shells. Fun meal...hope you enjoy.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  medium acorn squash

• filling

• 2  lbs ground beef
• 2  eggs
• 2  tablespoons lemon juice
• 2  tablespoons brown sugar
• 2  tablespoons  dried onion flakes
• 1  tablespoon  steak sauce (like A-1)
• 1⁄2 cup Minute Rice (uncooked)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

• basting sauce

• 1  cup ketchup
• 2⁄3 cup brown sugar
• 2  tablespoons lemon juice
• 5  teaspoons mustard
• 1⁄2 teaspoon salt

Directions

1. Heat oven to 375 degrees.
2. Bake halved and seeded acorn squash face down on a baking sheet for 30 minutes.
3. While squash is cooking mix filling and put in refrigerator until squash is ready.
4. Mix basting ingredients and set aside.
5. When squash done cooking, fill with meat mixture, mounding extra on top.
6. Cover with basting sauce.
7. There should be plenty leftover.
8. Return to oven for 40 minutes, basting with extra sauce every 10 minutes.
9. I usually have extra filling which I cook seperately and extra sauce which I heat in a small pan for safety sake and serve on the side.