Recipes

Stuffed Squash

Your kids may not be a fan of squash, but we guarantee they won’t have a beef with this well-rounded recipe that includes rice and cheese. It’s sure to be a family favorite.
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Cuisine Continental

Servings 3 servings
Calories 1653.74 kcal

Ingredients

  

  • 2 medium acorn squash
  • 12 ounce(s) lean beef, ground
  • 1/4 cup(s) onions, chopped
  • 1/4 cup(s) celery, chopped
  • 3/16 cup(s) flour
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) sage, ground
  • 1 cup(s) milk
  • 3/4 cup(s) rice, cooked
  • 1/4 cup(s) cheddar cheese, shredded

Instructions

 

  • Cut each squash in half; discard seeds.
  • Place cut side down in a 3-quart rectangular baking pan.
  • Bake in preheated 350 degrees oven 50-55 minutes or until tender.
  • Saute beef, onion and celery in a large fry pan until meat is browned; drain off any fat.
  • Blend in flour, salt and sage.
  • Stir in milk.
  • Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
  • Stir in cooked rice.
  • Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture.
  • Return to oven and bake an additional 30 minutes.
  • Top with cheese; bake 3 minutes longer.
  • Ready in 1 hour and 40 minutes.

Nutrition

Calories: 1653.74kcalCarbohydrates: 156.31gProtein: 131.82gFat: 53.78gSaturated Fat: 22.94gCholesterol: 344.8mgSodium: 1781.11mgFiber: 11.88gSugar: 29.01g

Keyword Beef, Rice, Vegetables
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