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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I won a first-place trophy with this recipe in a cook-off in 1981. I've made it for family and guests many times since. Each squash has a shiny glaze on top, which makes this a spectacular-looking dish! Ingredients:
3 small acorn squash, halved and seeded |
1/2 cup water |
filling: |
1 pound lean ground beef |
1 egg, beaten |
1/2 cup russian salad dressing |
3/4 cup bread crumbs |
1 medium onion, minced |
1 tablespoon brown sugar |
1 teaspoon lemon juice |
3/4 teaspoon salt |
glaze: |
1/4 cup russian salad dressing |
1-1/2 teaspoons lemon juice |
1-1/2 teaspoons brown sugar |
Directions:
1. Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes.
2. 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.
3. Bake 40-50 minutes, basting with glaze every 15 minutes. Yield: 6 servings.
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