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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: September 12, 2009


3 Unit Acorn Squash (about 1 pound each)
1/2 Cup Fresh Bread Crumbs finely minced
2 Tablespoons Onions minced
1/2 Cup Tomato Sauce can
1 Teaspoon Worcestershire Sauce
8 Ounces Corn ears, medium
1 Pound Ground Beef lean
1 Tablespoon Fresh Parsley minced
1/4 Cup Celery finely chopped
1/4 Cup Water lukewarm (110 to 115
1 Tablespoon Prepared Mustard
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1. Wash the squash and cut in half lengthwise.

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.
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