Ground Beef Stuffed Squash

Ground Beef Stuffed Squash Ingredients

3 md Acorn Squash	2 tb Onion; minced
1 lb Ground Beef	1/2 ts Freshly ground Black Pepper
1/2 c Herb-seasoned Stuffing Mix	3/4 c Beef Bouillon
1 tb Fresh Parsley; minced	1/2 Fresh Mushrooms; sliced
1 ts Salt	Butter or Margarine

Instructions for Ground Beef Stuffed Squash

Just when you thought The Cook and Kitchen Staff were finished feasting on the fruits of the Fall harvest of squash, we find another must-serve recipe that we have to send your way. Todays recipe features the Acorn squash, named entirely for its shape and not its flavor. Prepare this recipe as a main course and sample its hearty goodness for yourself, tonight. It takes about an hour to prepare, and about 20 minutes to feast upon. Todays recipe also makes an eye-appealing presentation at you dinner table, as the rich golden-orange squash is complemented by the creamy-tan saut?ed mushroom topping. That just means it makes a fantastic side dish at more formal dining functions, too! Rinse, dry, and cut each Acorn squash in half, lengthwise. Remove the seeds from the center and discard. Place Acorn squash halves, cut side down, in a baking pan and pour 1/4-inch of boiling water over them. Bake in a pre-heated 350-F degree oven for about 30 minutes, or until almost tender. Meanwhile, brown ground beef in a large skillet over medium heat. Make sure to work the ground beef into small, crumbly pieces as it browns. Drain off any excess fat. Add stuffing mix, parsley, salt, onion, pepper, and beef bouillon. Stir gently or toss to combine. Remove from heat and reserve. Remove half-baked squash from the oven and when cool enough to handle, turn it cut side up. Fill the center of each squash with an equal portion of the beef and stuffing mixture. Return to the oven and continue to bake for another 20 to 30 minutes. Meanwhile, saut? mushroom slices in butter or margarine until desired degree of doneness. Remove finished stuffed squash from the oven and distribute an equal portion of saut?ed mushrooms over the top of each half. Serve warm, in the skin. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Oct 17, 1998, converted by MM_Buster v2.0l.

Main Ingredient: SquashCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bouillon	Ground Beef	Herb	Margarine
Mushroom	Onion	Parsley	Salt
Squash

Stuffed Butter Onion Corn Parsley Ground beef Mushrooms Squash

for flavor and categorization

This recipe appears on the following menus:

Spring Summre

by OreoPony

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