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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
3 small acorn squash, halved and seeded |
1/2 cup(s) water |
1 pound(s) lean ground beef |
1 egg, beaten |
1/2 cup(s) russian salad dressing |
3/4 cup(s) bread crumbs |
1 medium onion, minced |
1 tablespoon(s) brown sugar |
1 teaspoon(s) lemon juice |
3/4 teaspoon(s) salt |
1/4 cup(s) russian salad dressing |
1 1/2 teaspoon(s) lemon juice |
1 1/2 teaspoon(s) brown sugar |
Directions:
1. • Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes. Meanwhile, in a medium bowl, combine filling ingredients. Remove squash from oven. Increase oven temperature to 375°. Lightly spoon filling into each squash cavity. Combine glaze ingredients and baste meat and top of squash. Bake 40-50 minutes, basting with glaze every 15 minutes.
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