Stuffed Squash for Two
- Number of Servings: 2
Ingredients
1 medium acorn squash1 Tbsp light butter, melted2 Tbsp Spenda® brown sugar blend3/4 tsp salt1/8 tsp black pepper1/2 lb ground beef (93-95% lean)3 Tbsp celery, chopped3 Tbsp onion, finely chopped2 Tbsp all purpose flour1/2 tsp dried sage3/4 cup skim milk1/2 cup seasoned croutons1/4 cup reduced fat cvheddar cheese
Preheat oven to 350º F. Cut squash in half; discard seeds. Place squash cut side down in an 11"x7"x2" baking pan; add 1/2 inch of hot water. Bake uncovered for 30 minutes.
Drain water from pan; turn squash cut side up. Brush with melted butter; sprinkle with brown sugar, 1/4 tsp salt and pepper.
Bake 30-40 minutes longer or until squash is tender.
Meanwhile, in a skillet, cook beef, celery, and onion over medium heat until meat is no longer pink; drain. Stir in flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in croutons. Spoon into squash halves.
Bake uncovered for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KAYLEIGH0399.
Drain water from pan; turn squash cut side up. Brush with melted butter; sprinkle with brown sugar, 1/4 tsp salt and pepper.
Bake 30-40 minutes longer or until squash is tender.
Meanwhile, in a skillet, cook beef, celery, and onion over medium heat until meat is no longer pink; drain. Stir in flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in croutons. Spoon into squash halves.
Bake uncovered for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KAYLEIGH0399.
Nutritional Info Amount Per Serving
- Calories: 651.5
- Total Fat: 31.1 g
- Cholesterol: 98.9 mg
- Sodium: 671.4 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 4.1 g
- Protein: 41.1 g
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