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CSA Summer Share Week 14 2014

Beef-Stuffed Acorn Squash

  Jean Gaines, Bullhead City, Arizona
4 Servings
Prep: 15 min.
Bake: 1 hour 20 min.

  • 2 small acorn squash, halved and seeded
  • 1/2 cup water
  • 1/2 pound ground turkey or beef
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  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 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
  • 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.

  • 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.
  • Yield: 4 servings.

Taste of Home 2014

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