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Prep Time: 55 Minutes Cook Time: 15 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is an elegant-looking dish that can be served for special-occasion meals as well as everyday dinners. This is a must for our family when our garden squash is in bloom. -Ruth Stone, Lindsay, Nebraska Ingredients:
2 large acorn squash, halved and seeded |
1 cup water |
3/4 pound ground turkey or beef |
1 celery rib, chopped |
1 small onion, chopped |
1 medium tart apple, chopped |
1 cup cooked rice |
1/4 cup sunflower kernels |
1 teaspoon curry powder |
1 egg, beaten |
5 teaspoons brown sugar, divided |
1-1/4 teaspoons salt, divided |
4 teaspoons butter |
Directions:
1. Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender.
2. Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 3/4 teaspoon salt.
3. Place squash cut side up on a baking sheet. Place 1 teaspoon remaining brown sugar and 1 teaspoon butter in each half. Sprinkle with remaining salt. Fill with meat mixture.
4. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 4 servings.
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