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3 Acorn squash 1 lb Ground beef
1/2 c Fresh bread crumbs 1 tb Fresh parsley, minced
2 tb Onion, minced 1/4 c Celery, finely chopped
1/2 c Tomato sauce 1/4 c Water
1 ts Worcestershire sauce 1 tb Prepared mustard
8 oz Corn
6 servings
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.
1/2 c Fresh bread crumbs 1 tb Fresh parsley, minced
2 tb Onion, minced 1/4 c Celery, finely chopped
1/2 c Tomato sauce 1/4 c Water
1 ts Worcestershire sauce 1 tb Prepared mustard
8 oz Corn
6 servings
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.