| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Canadian | Meats, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Medium squash, buttercup | |
| hubbard acorn pepper | ||
| 1/4 | c | Approx. water |
| 1/2 | c | Chopped onion |
| 1/2 | c | Diced celery |
| 2 | T | Butter |
| 1 | lb | Ground beef |
| 1/2 | t | Salt |
| Pinch pepper | ||
| 1/2 | t | Oregano |
| 1 | t | Worcestershire sauce |
| 1/4 | c | Chopped raisins |
| Shredded Cheddar cheese |
INSTRUCTIONS
Cut squash in half; remove seeds. Place cut side down in baking dish; add 1/4 inch water and cover with lid or foil. Bake in 375øF oven for about 45 minutes, until squash is almost tender. Meanwhile, saute onion and celery in butter until softened. Add beef and brown lightly. Add seasonings and raisins; mix well. Spoon into squash halves; top with cheese. Bake 15 minutes longer or until tender. Makes 4 serving. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 7, 1998
A Message from our Provider:
“Trading in futures? What about yours in heaven?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 451
Calories From Fat: 310
Total Fat: 34g
Cholesterol: 115.2mg
Sodium: 484mg
Potassium: 472.1mg
Carbohydrates: 11.2g
Fiber: 1.1g
Sugar: 7.4g
Protein: 24.3g