Beef Stuffed Squash

Recipe Ingredients

3		Acorn squash
1/2 cup	73g / 2.6oz	Fresh bread crumbs
2 tablespoons	30ml	Onion - minced
1/2 cup	118ml	Tomato sauce
1 teaspoon	5ml	Worcestershire sauce
8 oz	227g	Corn
1 lb	454g / 16oz	Ground beef
1 tablespoon	15ml	Fresh parsley - minced
1/4 cup	27g / 1oz	Celery - finely chopped
1/4 cup	59ml	Water
1 tablespoon	15ml	Prepared mustard

Recipe Instructions

Wash the squash and cut in half lengthwise. Remove seeds and pith.

Place squash, cut side down, on an oiled baking pan. Bake in a preheated 350F oven for 30 minutes, or until almost tender. Meanwhile brown the beef in a large skillet. Drain off excess fat.

Stir in bread crumbs, parsley, onion, celery, tomato sauce, water, Worcestershire sauce, mustard, and corn. Toss lightly to combine.

Fill the squash halves with the mixture. Place in a shallow pan, return to oven and bake 25 - 30 minutes longer or until heated through. Serve with hot biscuits.

Source:
From Great Meals from the Northwest by Judie Geise; badams

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