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Ingredientes
- 3 med Acorn Squash
- 1 lb Grnd Beef
- 1/2 c. Herb-seasoned Stuffing Mix
- 1 Tbsp. Fresh Parsley, chopped
- 1 tsp Salt
- 2 Tbsp. Onion, chopped
- 1/2 tsp Freshly grnd Black Pepper
- 3/4 c. Beef Bouillon
- 1/2 x Fresh Mushrooms, sliced Butter or possibly Margarine
Direcciones
- Just when you thought The Cook and Kitchen Staff were finished feasting on the fruits of the Fall harvest of squash, we find another must-serve recipe which we have to send your way.
- Today's recipe features the Acorn squash, named entirely for its shape and not its flavor. Prepare this recipe as a main course and sample its hearty goodness for yourself, tonight. It takes about an hour to prepare, and about 20 min to feast upon.
- Today's recipe also makes an eye-appealing presentation at you dinner table, as the rich golden brown-orange squash is complemented by the creamy-tan sauteed mushroom topping. Which just means it makes a fantastic side dish at more formal dining functions, too!
- Rinse, dry, and cut each Acorn squash in half, lengthwise. Remove the seeds from the center and throw away. Place Acorn squash halves, cut side down, in a baking pan and pour 1/4-inch of boiling water over them. Bake in a pre-heated 350-F degree oven for about 30 min, or possibly till almost tender.
- Meanwhile, brown grnd beef in a large skillet over medium heat. Make sure to work the grnd beef into small, crumbly pcs as it browns. Drain off any excess fat. Add in stuffing mix, parsley, salt, onion, pepper, and beef bouillon. Stir gently or possibly toss to combine. Remove from heat and reserve.
- Remove half-baked squash from the oven and when cold sufficient to handle, turn it cut side up. Fill the center of each squash with an equal portion of the beef and stuffing mix. Return to the oven and continue to bake for another 20 to 30 min.
- Meanwhile, saute/fry mushroom slices in butter or possibly margarine till desired degree of doneness. Remove finished stuffed squash from the oven and distribute an equal portion of sauteed mushrooms over the top of each half.
- Serve hot, in the skin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 193 | |
| Calories from Fat 117 | 61% |
| Total Fat 13.03g | 16% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 530mg | 22% |
| Potassium 359mg | 10% |
| Total Carbs 4.76g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.16g | 0% |
| Protein 13.92g | 22% |
