Stuffed Acorn Squash With Beef and Onion

“Found this recipe in a very old cookbook. Somewhat tweaked this recipe, and have tried it. Worth trying.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
6 acorn squash halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Invert squash in a greased 15x10x1 baking pan.
  2. Fill pan with hot water to a depth of 1/4 inch.
  3. Bake uncovered at 400 degrees for 30 minutes, or until tender.
  4. Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).
  5. Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
  6. In a large bowl, combine the pulp, egg, salt, and pepper.
  7. Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
  8. In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
  9. Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
  10. Bake at uncovered at 400 degrees for 20 minutes, or until heated through.

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