Beef-Stuffed Acorn Squash
Roasted acorn squash halves filled with a creamy beef-and-rice stuffing and melted cheese.
Contains common allergens
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Instructions
- 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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