Title: Beef Stuffed Squash
Categories: Beef Meat Vegetable
Yield: 6 Servings
| 3 | | Acorn squash |
| 1/2 | c | Fresh bread crumbs |
| 2 | tb | Onion, minced |
| 1/2 | c | Tomato sauce |
| 1 | ts | Worcestershire sauce |
| 8 | oz | Corn |
| 1 | lb | Ground beef |
| 1 | tb | Fresh parsley, minced |
| 1/4 | c | Celery, finely chopped |
| 1/4 | c | Water |
| 1 | tb | Prepared mustard |
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.