Stuffed Acorn Squash With Beef and Onion |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Found this recipe in a very old cookbook. Somewhat tweaked this recipe, and have tried it. Worth trying. Ingredients:
3 small acorn squash, halved and seeded |
1 egg, lightly beaten |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon beef bouillon granules |
2 tablespoons boiling water |
1/8 cup chopped onion |
1/8 cup ground beef |
2 tablespoons butter |
1 cup sage seasoned stuffing mix |
Directions:
1. Invert squash in a greased 15x10x1 baking pan.
2. Fill pan with hot water to a depth of 1/4 inch.
3. Bake uncovered at 400 degrees for 30 minutes, or until tender.
4. Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).
5. Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
6. In a large bowl, combine the pulp, egg, salt, and pepper.
7. Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
8. In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
9. Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
10. Bake at uncovered at 400 degrees for 20 minutes, or until heated through.
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