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Nutrition info - 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.


Stuffed Squash

Ingredients

For 3 people

  • 2 medium acorn squash
  • 12 ounce(s) lean beef, ground
  • 1/4 cup(s) onions, chopped
  • 1/4 cup(s) celery, chopped
  • 1/5 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

Directions

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.
Ready in 1 hour and 40 minutes

Nutrition facts

  • Kcal: 551.25 kcal
  • Fibers (g): 3.96g
  • Sodium (mg): 593.7mg
  • Carbs: 52.1g
  • Fat: 17.93g
  • Saturated fat (g): 7.65g
  • Proteins: 43.94g