Curried beef-stuffed squash
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Acorn squash (about 1 pound each) |
| 1 | pounds | Ground beef |
| ½ | cup | Chopped onion |
| 2 | 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 |
Directions
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