Category: Beef

3 medium Acorn squash (about 1 pound each)

1 lb Ground beef

1/2 cup Chopped onion

2 Cloves garlic, minced

1 tsp Beef bouillon granules

1/2 cup Hot water

1/2 cup Cooked rice

2 tbsp Chopped fresh parsley

1 tbsp Orange juice concentrate

1 tsp Brown sugar

1 tsp Curry powder

1/2 tsp Ground ginger

1/4 tsp Salt

Halve and seed the squash. Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees for 35-45 minutes or until almost tender. Meanwhile, in a skillet, cook beef, onion and garlic until meat is browned and onion is tender; drain. Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350 degrees for 20-30 minutes or until heated through. Yield: 6 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Taste of Home Annual Recipes 1998. Lynn's notes: Made this 11-12-97; used green, yellow and orange squashes (looked colorful); after stuffing, I topped with grated parmesan cheese. Served with a dollop of sour cream on top. Great recipe!



Recipe by: Taste of Home Annual Recipes 1998



Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 12, 1997