Beef Stuffed Acorn Squash Recipe

Name: Beef Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium acorn squash; 3/4 lb lean beef, ground; 1/4 cup onion, Chopped; 1/4 cup celery, Chopped; 3 tablespoons flour; 1/2 teaspoon salt; 1/4 teaspoon sage, Ground; 1 cup milk; 3/4 cup rice, Cooked; 1/4 cup colby or 1/4 cup cheddar cheese, Shredded

Servings: persons

2 medium acorn squash
3/4 lb lean beef, ground
1/4 cup onion, Chopped
1/4 cup celery, Chopped
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon sage, Ground
1 cup milk
3/4 cup rice, Cooked
1/4 cup colby or 1/4 cup cheddar cheese, Shredded

1
Cut each squash in half; discard seeds.
2
Place cut side down in a 3 quart rectangular baking pan.
3
Bake in preheated 350 F oven 50-55 minutes or until tender.
4
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.
5
Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
6
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.
7
Top with cheese; bake 3 minutes longer.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium acorn squash, 3/4 lb lean beef, ground, 1/4 cup onion, Chopped, 1/4 cup celery, Chopped, and more.

Yes, Beef Stuffed Acorn Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stuffed Acorn Squash

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