BEEF-STUFFED ACORN SQUASH
My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!-Jean Gaines, Bullhead City, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Invert squash in an 11 x 7-in. 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 at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 276 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 408mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.
GROUND BEEF STUFFED SQUASH
For this diet-friendly recipe, we've used butternut squash and ground beef in a very delicious way. First, we've made a hearty filling with ground beef, mushrooms, tomatoes, and bell pepper. The next step was to roast the butternut squash and then stuff it with the meat and vegetable mixture. After baking this stuffed butternut squash for a few minutes, the dish is ready to be served without any guilt!
Provided by Andrei Gusty
Categories Beef, Fruit & vegetables, gluten-free, Main course, nut-free, salty
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400ºF/200ºC.
- Cut the butternut squash into halves and remove its seeds with a spoon.
- Line a baking tray with parchment paper and lay the butternut squash halves on it. Roast for 30 minutes.
- Meanwhile, heat the olive oil in a skillet. Add the ground beef and cook it until brown, stirring often.
- Add the onion, garlic, and mushrooms. Cook until the onion softens.
- Add the tomato, bell pepper, dried thyme, oregano, cayenne pepper, salt, and pepper. Stir and cook further for about 15 minutes, on low-medium heat.
- Remove the roasted butternut squash from the oven and scoop out some more of its flesh, to make room for the stuffing.
- Stuff the butternut squash halves with the beef mixture and top with grated parmesan.
- Return to the oven and cook for 10 more minutes.
Nutrition Facts : Calories 568 calories, Protein 38 grams, Fat 34 grams, Carbohydrate 30 grams
BEEF-STUFFED SQUASH
I won a first-place trophy with this stuffed squash recipe in a cook-off in 1981. I've made it for family and guests many times since. Each squash has a shiny glaze on top, which makes this a spectacular-looking dish!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes. , Meanwhile, in a medium bowl, combine filling ingredients. Remove squash from oven. Increase oven temperature to 375°. Lightly spoon filling into each squash cavity. Combine glaze ingredients and baste meat and top of squash. , Bake 40-50 minutes, basting with glaze every 15 minutes.
Nutrition Facts : Calories 426 calories, Fat 18g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 774mg sodium, Carbohydrate 50g carbohydrate (21g sugars, Fiber 4g fiber), Protein 19g protein.
GROUND BEEF-STUFFED BUTTERNUT SQUASH
Delicious stuffed butternut squash dish that's full of flavor!
Provided by alohakellygirl
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut the butternut squash in half, lengthwise. Scoop out and throw away seeds. Brush the cut side of squash with 1 teaspoon oil. Place cut-side down onto a baking sheet and cover with aluminum foil.
- Bake in the preheated oven until tender, about 30 minutes. Remove and let cool, 5 to 10 minutes. Leave the oven on.
- Heat 1 tablespoon oil in a large saute pan or skillet over medium-high heat. Cook and stir ground beef in the hot oil until browned and crumbly, about 10 minutes. Add onion, apple, and garlic. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more.
- Turn squash over and place cut-side up onto the baking pan. Fill the centers of the squash with beef mixture. Dot each with 1 tablespoon butter and sprinkle with 1 tablespoon brown sugar.
- Bake, uncovered, in the preheated oven until brown sugar is golden brown, 15 to 25 minutes. Take out of the oven and sprinkle each half with goat cheese. Serve.
Nutrition Facts : Calories 1039.8 calories, Carbohydrate 88.7 g, Cholesterol 194.8 mg, Fat 57.2 g, Fiber 12.8 g, Protein 50.7 g, SaturatedFat 25.3 g, Sodium 386.6 mg, Sugar 35.9 g
BEEF-STUFFED ACORN SQUASH
Savory and attractive dinner for two. Paired with a salad it's a complete meal. I've adapted this recipe from one in the "BH&G All-time Favorite Casseroles" cookbook from the '70's.
Provided by Pinkytz
Categories Rice
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half.
- Discard seeds and sprinkle squash with a little salt.
- Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes.
- Cook beef, onion, and celery till meat is brown.
- Drain off fat.
- Stir in flour, salt and sage.
- Add milk.
- Cook and stir until thickened and bubbly.
- Stir in rice, olives and almonds.
- Turn squash cut side up in dish; fill.
- Bake, uncovered, at 350 degrees for 30 minutes.
Nutrition Facts : Calories 655.2, Fat 25.7, SaturatedFat 11.9, Cholesterol 104.8, Sodium 511.5, Carbohydrate 72.9, Fiber 4.5, Sugar 0.7, Protein 33.5
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