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.
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
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