Stuffed Acorn Squash

By á-6416

Ingredients

• 2 small acorn squash, halved and seeded
• 1/2 cup water
• 1 pound ground beef (or ground meat of your choice—I've also used bison)
• 1/4 cup chopped white onion
• 2 tablespoons all-purpose flour
• 1 tablespoon rubbed sage, chopped
• 3/4 cup milk
• 1/2 cup shredded cheddar
• salt to taste

Preparation

Step 1

1) Preheat oven to 375 degrees. Place squash (orange side down) in a large baking dish. Add water and cover with foil. Bake for 40 to 50 minutes or until the flesh is soft.
2) Meanwhile, cook meat and onion over medium heat until the meat is no longer pink, then drain. Stir in flour and sage until blended, and salt to taste. Add milk. Bring to a boil. Cook and stir for two minutes or until thick.
3) Transfer squash to a baking sheet, orange side up, and fill cavities with meat. Bake at 350 degrees for 20 to 30 minutes. Remove and sprinkle with cheese, then bake until melted. Serves 4-6.