INGREDIENTS

INSTRUCTIONS

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
that 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 minutes to feast upon.
Today's recipe also makes an eye-appealing presentation at you dinner
table, as the rich golden-orange squash is complemented by the creamy-tan
sautéed mushroom topping. That 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 discard. 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 minutes, or until almost tender.
Meanwhile, brown ground beef in a large skillet over medium heat. Make sure
to work the ground beef into small, crumbly pieces as it browns. Drain off
any excess fat. Add stuffing mix, parsley, salt, onion, pepper, and beef
bouillon. Stir gently or toss to combine. Remove from heat and reserve.
Remove half-baked squash from the oven and when cool enough to handle, turn
it cut side up. Fill the center of each squash with an equal portion of the
beef and stuffing mixture. Return to the oven and continue to bake for
another 20 to 30 minutes.
Meanwhile, sauté mushroom slices in butter or margarine until desired
degree of doneness. Remove finished stuffed squash from the oven and
distribute an equal portion of sautéed mushrooms over the top of each half.
Serve warm, in the skin.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Oct 17, 1998, converted by MM_Buster
v2.0l.

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