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Recipe Name: Apple Filled Squash Halves Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

2 Acorn Squash, Md
1 Pound(s) Lean ground beef
1 1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Cinnamon
2 Cup(s) Apples, Pared & Chopped2 Lg
1/4 Cup(s) Raisins
4 Tablespoon(s) Brown sugar, packed
2 Tablespoon(s) Margarine Or Butter, Melted
Heat the oven to 400 degrees F. Cut each of the squash in half and
remove the seeds and fibers. Place the squash, cut sides down, in an
ungreased baking pan. Then add water to the depth of 1/4-inch and
bake, uncovered, until the squash is tender, about 30 to 40 minutes.
While the squash is baking, cook and stir the meat in a large skillet
until it is brown. Drain off the excess fat. Remove the skillet from
the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the
coarsely chopped tart apples and the raisins. When the squash is
cooked, turn them so that the cut side is up and remove them to a
platter. Drain off any remaining liquid in the pan and dry. Scoop
out the pulp from the acorn squash, making a shell that is 1/4-inch
thick all the way around. Season the shells with salt to taste. Mash
the pulp and mix in the meat mixture. Return to the shells, piling
them full and sprinkle with 1 tb of brown sugar on each. Drizzle with
the melted butter. Bake uncovered until the apple is tender, about 20
to 30 minutes. Serve hot. NOTE You can substitute a combination of
1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb
of lean ground beef.

Nutrition (calculated from recipe ingredients)
Calories: 434
Calories From Fat: 267
Total Fat: 29.2g
Cholesterol: 85.9mg
Sodium: 1072.6mg
Potassium: 394.6mg
Carbohydrates: 22g
Fiber: <1g
Sugar: 19.5g
Protein: 20.4g

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