Stuffed Squash

Stuffed Squash

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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At a glance
Main Ingredient:
Cooking Method:
Course/Dish:
Makes:
3-4 servings

Ingredients
2 medium acorn squash
3/4 lb. lean beef, ground
1/4 cup onions, chopped
1/4 cup celery, chopped
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. sage, ground
1 cup milk
3/4 cup rice, cooked
1/4 cup of cheddar cheese, shredded

Methods/steps
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. Sauté 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.
Additional Tips
Ready in 1 hour and 40 minutes

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