| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 3 |
md |
Acorn squash; (halved and seeded) |
| 1 |
lb |
Ground beef |
| 1 |
c |
Chopped onions |
| 3 |
ts |
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.
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