Beef-Stuffed Acorn Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Squash, winter, acorn, raw, 1 squash (4 inch diameter) 8 oz Ground Beef 93% Lean 2 tbsp Onion - Yellow2 tbsp Celery, raw2 tbsp tapioca flour1/4 tsp Salt1/4 tsp Sage, ground3/4 c Half and Half Cream or milk1/2 c Basmati Rice
Cut squash in half, discard seeds. Sprinkle with salt. Bake at 350 degrees, cut side down on cookie sheet with water to steam, until tender, 45-50 minutes.
Cook beef, onion, and celery until meat is brown. Drain fat. Stir in flour, salt, and sage. Add cream/milk. Cook and stir until thickened and bubbly.
Fill squash halves with meat mixture. Place back onto cookie sheet meat up. Bake an additional 30 minutes.
Serving Size: 2
Cook beef, onion, and celery until meat is brown. Drain fat. Stir in flour, salt, and sage. Add cream/milk. Cook and stir until thickened and bubbly.
Fill squash halves with meat mixture. Place back onto cookie sheet meat up. Bake an additional 30 minutes.
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 429.9
- Total Fat: 18.5 g
- Cholesterol: 101.3 mg
- Sodium: 410.4 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 3.6 g
- Protein: 28.8 g
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