Try this Beef Stuffed Acorn Squash recipe, or contribute your own.
Suggest a better descriptionCut each squash in half; discard seeds. Place cut side down in a 3 quart rectangular baking pan. Bake in preheated 350F 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 cjhartlin@email.msn.com Source: Ontario Milk Marketing Board Posted to MM-Recipes Digest by "Cindy Hartlin"
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 4 | ||
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Calories: 432 | ||
Calories from Fat: 104 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 63.2mg | 19 % | |
Sodium 117.3mg | 4 % | |
Potassium 1119.6mg | 29 % | |
Total Carbohydrate 58.6g | 17 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 53.8g | ||
Protein 24.2g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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