Meat & Pork

Beef-Stuffed Acorn Squash

Name: Beef-Stuffed Acorn Squash
Total time: 95 min
Yield: 4 servings
Cuisine: Meat & Pork
Ingredients: 2 acorn squash, halved and seeded; 3/4 lb lean ground beef; 1/4 cup chopped onion; 1/4 cup chopped celery; 3 Tbsp all-purpose flour; 1/2 tsp salt; 1/4 tsp ground sage; 1 cup milk; 3/4 cup cooked rice; 1/4 cup shredded colby cheese; 1/4 cup shredded cheddar cheese

Roasted acorn squash halves filled with a creamy beef-and-rice stuffing and melted cheese.

95 minutes

Serves 4

Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Preheat the oven to 350°F (175°C). Cut each squash in half and discard the seeds. Place cut side down in a 3-quart rectangular baking pan and bake for 50-55 minutes, until tender.

2
Meanwhile, in a large frypan, saute the ground beef, onion, and celery over medium-high heat until the meat is browned, then drain off any fat.
3
Blend the flour, salt, and sage into the meat, then stir in the milk. Cook over medium heat, stirring constantly, until the mixture just comes to a boil and thickens.
4
Stir in the cooked rice. Turn the squash halves cut side up in the pan and fill each cavity with an equal amount of the meat mixture.
5
Return to the oven and bake an additional 30 minutes.
6
Sprinkle the colby and cheddar over the tops and bake 3 minutes longer, until the cheese is melted. Serve warm.

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