Curried beef-stuffed squash

Yield: 6 Servings

Measure Ingredient
3 mediums Acorn squash (about 1 pound each)
1 pounds Ground beef
½ cup Chopped onion
2 \N Cloves garlic; minced
1 teaspoon Beef bouillon granules
½ cup Hot water
½ cup Cooked rice
2 tablespoons Chopped fresh parsley
1 tablespoon Orange juice concentrate
1 teaspoon Brown sugar
1 teaspoon Curry powder
½ teaspoon Ground ginger
¼ teaspoon 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 ¼ 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@.... 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@... (MRS LYNN P THOMAS) on Nov 12, 1997

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