** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Remove seeds and pith. Place squash, cut side down, on an oiled baking pan.
3. Bake in a preheated 350f oven for 30 minutes, or until almost tender.
4. Meanwhile brown the beef in a large skillet.
5. Drain off excess fat. Stir in bread crumbs, parsley, onion, celery, tomato sauce, water, Worcestershire sauce, mustard, and corn.
6. Toss lightly to combine. Fill the squash halves with the mixture.
7. Place in a shallow pan, return to oven and bake 25 - 30 minutes longer or until heated through.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Corn, Malt, Mustard, Celery, Beef, Onion allergies.