Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 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

Total Time Prep: 15 min. Bake: 1 hour 20 min.

Yield 4 servings

Test Kitchen Approved

This stuffed acorn squash recipe has everything: a savory meat and rice filling, melted cheese on top and an edible vessel (the squash). It's a perfectly cozy meal for colder months.

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

Directions

Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes.
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.
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.

Nutrition Facts

1 each: 276 calories, 9g fat (5g saturated fat), 42mg cholesterol, 408mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 16g protein.

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

Recipe Creator