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Recipe Name: Beef Stuffed Acorn Squash Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

2 Acorn Squash
3/4 Pound(s) Lean ground beef
1/4 Cup(s) Chopped onion
1/4 Cup(s) Chopped celery
3 Tablespoon(s) Flour
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Ground sage
1 Cup(s) Milk
3/4 Cup(s) Cooked rice
1/4 Cup(s) Shredded Colby or Cheddar
Cut each squash in half; discard seeds. Place cut side down in a 3
quart rectangular baking pan. Bake in preheated 350øF oven 50-55
minutes or until tender. Saute beef, onion and celery in a large
frypan until meat is browned; drain off any fat. Blend in flour, salt
and sage. Stir in milk. Cook over medium heat, stirring constantly,
until mixture just comes to a boil and thickens. Stir in cooked rice.
Turn squash cut side up in pan; fill squash cavities with equal
amounts of meat mixture. Return to oven and bake an additional 30
minutes. Top with cheese; bake 3 minutes longer. Yield: 3 servings.
Typed in MMFormat by Source: Ontario Milk
Marketing Board Posted to MM-Recipes Digest by "Cindy Hartlin"
<> on Sep 13, 1999

Nutrition (calculated from recipe ingredients)
Calories: 516
Calories From Fat: 286
Total Fat: 31.6g
Cholesterol: 107.6mg
Sodium: 1078.3mg
Potassium: 416mg
Carbohydrates: 18.8g
Fiber: <1g
Sugar: 4.1g
Protein: 36.7g

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