Beef Stuffed Acorn Squash Recipe

Ingredients for Beef Stuffed Acorn Squash

• 2 medium acorn squash
• Lean Beef
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon dried sage
• 1 cup milk
• 1 cup cooked rice
• Colby

How to Make Beef Stuffed Acorn Squash

1. Preheat oven to 350°F (175°C).
2. Cut two medium acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
3. Place the squash halves, cut-side down, in a 3-quart rectangular baking pan. Add about ½ inch of water to the bottom of the pan.
4. Bake for 50-55 minutes, or until tender when pierced with a fork.
5. While the squash is baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
6. Add 1 medium onion, chopped, and 2 celery stalks, chopped, to the skillet. Cook until softened, about 5 minutes.
7. Stir in 2 tablespoons of all-purpose flour, 1 teaspoon salt, and ½ teaspoon dried sage. Cook for 1 minute.
8. Gradually whisk in 1 cup of milk until smooth. Bring to a simmer, stirring constantly, until thickened.
9. Stir in 1 cup cooked rice.
10. Once the squash is tender, carefully remove it from the oven and turn it cut-side up.
11. Fill each squash cavity evenly with the beef mixture.
12. Top each stuffed squash with 1/2 cup shredded cheddar cheese.
13. Return the pan to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly.
14. Let stand for 10 minutes before serving.