Best Curried Beef Stuffed Squash Recipes

CURRIED BEEF-STUFFED SQUASH

Curried Beef-Stuffed Squash image

My husband and I look forward to this dinner. The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a lighter entree and very flavorful. - Edna Lee, Greeley, Colorado

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 medium acorn squash (about 1 pound each), halved and seeded
1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon beef bouillon granules
1/2 cup hot water
1/2 cup cooked rice
2 tablespoons chopped fresh parsley
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt

Steps:

Invert squash in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender., Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink 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 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through.

Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 270mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

CURRIED BEEF-STUFFED SQUASH

Curried Beef-Stuffed Squash image

From Taste of Home. We look forward to this dinner in the fall . The savory beef tucked inside tender acorn squash halves is a satisfying autumn combination. Plus, it's a healthy entree and very flavorful - my kids enjoy eating fun-looking foods like this one.

Provided by Sweet Diva MJ

Categories Low Cholesterol

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 medium acorn squash, halved and seeded (about 1 pound each)
1 lb ground beef
1/2 cup onion, chopped
2 garlic cloves, minced
1 teaspoon beef bouillon granules
1/2 cup hot water
1/2 cup cooked rice
2 tablespoons fresh parsley, chopped
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt

Steps:

Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake,uncovered, at 350 for 35-45 minutes or until almost tender.
Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink 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 1/4 in.; cover loosely with foil.
Bake at 350 for 20-30 minutes or until heated through.
Yield: 6 servings.

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