Beef Stuffed Acorn Squash

Recipe by Cindy Hartlin
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READY IN:
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut each squash in half; discard seeds.
  • Place cut side down in a 3 quart rectangular baking pan.
  • Bake in preheated 350 F oven 50-55 minutes or until tender.
  • Saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. Blend in flour, salt and sage. Stir in milk.
  • Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
  • Stir in cooked rice. Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. Return to oven and bake an additional 30 minutes.
  • Top with cheese; bake 3 minutes longer.
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