Curried Beef-Stuffed Squash |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
|
We look forward to this dinner in the fall . The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a healthy entree and very flavorful - my kids enjoy eating fun-looking foods like this one. Ingredients:
3 medium acorn squash, halved and seeded (about 1 pound each) |
1 lb ground beef |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1 teaspoon beef bouillon granules |
1/2 cup hot water |
1/2 cup cooked rice |
2 tablespoons fresh parsley, chopped |
1 tablespoon orange juice concentrate |
1 teaspoon brown sugar |
1 teaspoon curry powder |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
Directions:
1. Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake,uncovered, at 350 for 35-45 minutes or until almost tender.
3. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
4. Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture.
5. Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil.
6. Bake at 350 for 20-30 minutes or until heated through.
7. Yield: 6 servings.
|
|