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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From my collection of handwritten recipes 1960's. Ingredients:
3 acorn squash |
1/2 lb lean beef, ground |
1/2 lb fresh pork, ground |
1 cup pepperidge farm stuffing |
1 cup consomme |
melted butter or margarine |
Directions:
1. Combine pork, beef, stuffing and consomme, and mix well. Cut squash in half and discard the seeds. Parboil the squash, cut side down in a little boiling water about 5 minutes and brush generously with melted butter. Divide the stuffing mixture among the squash shells and bake at 350* for about 1 hour, or until squash is tender.
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