| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Shelf life, Shelf2 | 1 | Servings | |
INGREDIENTS
| 3 | Acorn squash, halved and | |
| seeded | ||
| 1 | lb | Ground beef |
| 1 | c | Chopped onions |
| 3 | t | Chopped parsley |
| 4 | Garlic cloves | |
| 3 | c | Beef stock |
| 3/4 | c | Cooked rice |
| 1/4 | c | Fresh orange juice |
| Curry powder, ground ginger | ||
| and | ||
| salt to taste be | ||
| careful with curry |
INSTRUCTIONS
Invert squash in a greased 15" x 10" x 1" baking pan. Bake at 350 degrees, uncovered, for 35-45 minutes or until tender. While squash is baking, cook beef, onion and garlic, in skillet, until meat is brown and onion is tender. Drain. Pour beef stock in skillet. Stir in remaining ingredients. Turn squash cut side up in pan and fill with mixture. Fill pan with hot water 1/4 inch; cover loosely with foil. Bake at 350 degrees for 20-30 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1985
Calories From Fat: 1091
Total Fat: 118.7g
Cholesterol: 385.4mg
Sodium: 6441.7mg
Potassium: 2686.9mg
Carbohydrates: 117.1g
Fiber: 5.3g
Sugar: 30.1g
Protein: 106g