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 small acorn squash, halved and seeded; 1/2 cup water; 1/2 pound ground beef; 2 tablespoons chopped onion; 2 tablespoons chopped celery; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon rubbed sage; 3/4 cup milk; 1/2 cup cooked rice; 1/4 cup shredded cheddar cheese

Servings: persons

2 small acorn squash, halved and seeded
1/2 cup water
1/2 pound ground beef
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon rubbed sage
3/4 cup milk
1/2 cup cooked rice
1/4 cup shredded cheddar cheese

1
Invert squash in an 11x7-in. baking dish. Add water and cover with foil. Bake at 375u00b0 for 50-60 minutes or until tender.
2
Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice.
3
Transfer squash to a
4
. Fill cavity with meat mixture. Bake at 350u00b0 for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

341

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 11 ingredients. The key ingredients include: 2 small acorn squash, halved and seeded, 1/2 cup water, 1/2 pound ground beef, 2 tablespoons chopped onion, 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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