Ground Beef-Stuffed Acorn Squash
Type: Side Dishes
Something wonderful happens to squash when it's baked slowly in the oven, then stuffed with a savory blend of meat and spices that masquerade as "sausage"!
Serves: Serves: 4
- 2 small (about 16 ounces each) acorn squash
- 1/3 cup water
- 8 ounces ground 90% lean turkey or beef
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- 1/4 cup (3/4 ounce) quick oats
- 1/2 cup (1 small) cored, peeled, and finely chopped cooking apple
- 2 teaspoons dried onion flakes
- 1 teaspoon dried parsley flakes
- 1/4 cup skim milk
- Preheat oven to 350 degrees.
- Cut each squash in half. Scoop out and discard seeds and membrane. Place squash halves, cut side down, in a 9x13 inch baking dish. Pour water into pan and bake for 30 minutes.
- Meanwhile, in a large skillet sprayed with butter-flavored cooking spray, brown meat. Stir in black pepper, sage, garlic powder, and poultry seasoning.
- Add oats, apple, onion flakes, parsley flakes, and skim milk. Mix well to combine.
- Turn squash up and evenly spoon mixture into squash cavities. Continue baking for 25 to 30 minutes or until squash is tender.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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