MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef-Stuffed Acorn Squash
Categories: Squash, Beef, Vegetables, Herbs, Cheese
Yield: 4 servings
2 sm Acorn squash; halved,
- seeded
1/2 c Water
1/2 lb Ground beef
2 tb Chopped onion
2 tb Chopped celery
2 tb A-P flour
1/2 ts Salt
1/2 ts Rubbed sage
3/4 c Milk
1/2 c Cooked rice
1/4 c Shredded Cheddar cheese
Set oven @ 375ºF/190ºC.
Invert squash in an 11" X 7" baking dish. Add water and
cover with foil. Bake until tender, 50-60 minutes.
Meanwhile, cook beef, onion and celery over medium heat
until no longer pink; drain. Stir in the flour, salt and
sage until blended. Add milk. Bring to a boil. Cook and
stir for 2 minutes or until thickened and bubbly. Stir
in rice.
Transfer squash to a baking sheet. Fill cavity with meat
mixture. Bake @ 350ºF/175ºC for 30 minutes. Remove from
oven; sprinkle with cheese and bake 3-5 minutes longer
or until cheese is melted.
Jean Gaines, Bull City, Arizona
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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