Ingredients for Beef Stuffed Acorn Squash Ii
- 2 medium acorn squash
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/4 teaspoon ground sage
- 1 cup cooked long-grain rice
- 1/2 cup chopped celery
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
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How to Make Beef Stuffed Acorn Squash Ii
- Preheat oven to 350°F (175°C).
- Cut two medium acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
- Lightly brush the cut sides of the squash with olive oil and sprinkle with 1/2 teaspoon salt.
- Place squash halves, cut side down, in a 10x6x2 inch baking dish. Add 1/2 inch of water to the bottom of the dish.
- Bake for 45-50 minutes, or until tender when pierced with a fork.
- While squash is baking, prepare the beef filling: In a large skillet, brown 1 lb ground beef over medium-high heat. Drain off excess grease.
- Add 1/2 cup chopped onion and 1/2 cup chopped celery to the skillet and cook until softened, about 5 minutes.
- Stir in 2 tablespoons all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon sage, and 1/4 teaspoon black pepper.
- Gradually whisk in 1 cup milk until smooth and thickened, about 2-3 minutes.
- Stir in 1 cup cooked long-grain rice.
- Once the squash is tender, carefully flip the halves cut-side up.
- Fill each squash half generously with the beef mixture.
- Top each squash half with 1/4 cup shredded cheddar cheese.
- Bake, uncovered, for an additional 30 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
2g
Fat
200g
Carbs
24g
