Curried Beef-Stuffed Squash |
|
 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
My husband and I look forward to this dinner. The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a lighter entree and very flavorful. Edna Lee, Greeley, Colorado Ingredients:
3 medium acorn squash (about 1 pound each), halved and seeded |
1 pound ground turkey or beef |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 teaspoon beef bouillon granules |
1/2 cup hot water |
1/2 cup cooked rice |
2 tablespoons chopped fresh parsley |
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. Bake, uncovered, at 350° for 35-45 minutes or until almost tender.
2. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
3. 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.
4. Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through. Yield: 6 servings.
|
|