Beef-Stuffed Acorn Squash |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!Jean Gaines, Bullhead City, Arizona 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 king arthur unbleached 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 |
Directions:
1. Invert squash in an 11-in. x 7-in. baking dish. Add water and cover with foil. Bake at 375° 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 baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted. Yield: 4 servings.
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