Beef-Stuffed Acorn Squash
Prep Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4
INGREDIENTS:
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2 small acorn squash, halved and seeded
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1/2 cup water
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1/2 pound ground beef
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2 tablespoons chopped onion
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2 tablespoons chopped celery
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon rubbed sage
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3/4 cup milk
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1/2 cup cooked rice
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1/4 cup shredded cheddar cheese
DIRECTIONS:
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Invert squash in an 11x7-in. baking dish. Add water and cover with foil. Bake at 375° for 50-60 minutes or until tender.
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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.
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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.
