BEEF-STUFFED ACORN SQUASH
Savory and attractive dinner for two. Paired with a salad it's a complete meal. I've adapted this recipe from one in the "BH&G All-time Favorite Casseroles" cookbook from the '70's.
Provided by Pinkytz
Categories Rice
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut squash in half.
- Discard seeds and sprinkle squash with a little salt.
- Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes.
- Cook beef, onion, and celery till meat is brown.
- Drain off fat.
- Stir in flour, salt and sage.
- Add milk.
- Cook and stir until thickened and bubbly.
- Stir in rice, olives and almonds.
- Turn squash cut side up in dish; fill.
- Bake, uncovered, at 350 degrees for 30 minutes.
Nutrition Facts : Calories 655.2, Fat 25.7, SaturatedFat 11.9, Cholesterol 104.8, Sodium 511.5, Carbohydrate 72.9, Fiber 4.5, Sugar 0.7, Protein 33.5
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