Stuffed Acorn Squash
Yield: 4 servings
Ingredients:
- 2 small acorn squash, halved and seeded
- 1/2 cup water
- 1/2 pound ground beef
- 2 tablespoons chopped onion
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon rubbed sage
- 3/4 cup milk
- 1/2 cup cooked rice
- 1/4 cup shredded cheddar cheese
Directions:
- Invert squash in an 11-in. x 7-in. baking dish.
- Add water and cover with foil.
- Bake at 375° for 50-60 minutes or until tender.
- Cook beef and onion; drain.
- Stir in the flour, salt and sage.
- Add milk and 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 squash with meat mixture.
- Bake at 350° for 30 minutes.
- Remove from oven; sprinkle with cheese and bake 3-5 minutes until cheese is melted.