Beef-Stuffed Squash

Photo: psfreeman

This recipe won a first-place trophy in a cook-off in 1981. Each squash has a shiny glaze on top, which makes this a spectacular-looking dish! Originally published as Beef-Stuffed Squash in Country Extra January 1991.

Yield: 6 servings
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  • 3 small acorn squash, halved and seeded
  • 1/2 cup(s) water
  • 1 pound(s) lean ground beef
  • 1 egg, beaten
  • 1/2 cup(s) Russian salad dressing
  • 3/4 cup(s) bread crumbs
  • 1 medium onion, minced
  • 1 tablespoon(s) brown sugar
  • 1 teaspoon(s) lemon juice
  • 3/4 teaspoon(s) salt
  • GLAZE:
  • 1/4 cup(s) Russian salad dressing
  • 1 1/2 teaspoon(s) lemon juice
  • 1 1/2 teaspoon(s) brown sugar


  1. • Place squash cut-side down in a roasting pan and pour water in pan. Bake at 350° for 30 minutes. Meanwhile, in a medium bowl, combine filling ingredients. Remove squash from oven. Increase oven temperature to 375°. Lightly spoon filling into each squash cavity. Combine glaze ingredients and baste meat and top of squash. Bake 40-50 minutes, basting with glaze every 15 minutes.
August 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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