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Stuffed Baked Winter Squash

Kraft Memeber Recipe
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Makes: 6 servings, 1 cup Total Time: 1 hr 30 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 1 medium size orange fleshed winter squash, whole
  • 1 lb. hamburger
  • 1 medium onion, chopped
  • 1 tsp. chopped garlic (or 1 clove, chopped)
  • 1/2 green bell pepper, chopped
  • 2 small carrots, sliced in 1/4 inch slices
  • 1 1/4 cups water
  • 1 cup white rice, uncooked
  • 1 can (28 oz.) tomatoes, cut up
  • 1 tsp. sugar (I use 2 pkgs. of Splenda, instead of sugar)
  • 1 tsp. chili powder
  • Dash of cloves (Go Easy on the cloves!!!)
  • 1 cup water
make it
Using a Jack-o-lantern knife (you know, one of those that you get for the kids to use at Halloween?), cut open the squash. Just like you would for a Jack-o-lantern. Throw the lid out. You aren't going to need it.

Scoop all the seeds out, using a large spoon. Unless you plan to roast them, throw those out too. Rinse the scooped out squash, pat dry, and lightly salt the cavity. Place cut side down on a foil lined cookie sheet. Bake in the oven at 350 degrees for 50 minutes or until tender.

While the squash is baking, make the stuffing: Brown the hamburger in a large saucepan. Add the onions, garlic, bell pepper, and carrots. Stir and cook until the onions are translucent. Don't let the garlic brown! It will become bitter. If needed, drain the hamburger mixture at this point.

Add the rice and stir for another 2 minutes. Add the rest of the ingredients. Stir together, bring to a boil, and reduce heat to low. Place a lid on pan and cook for 18 minutes. Don't peek! At the end of the cooking time, remove from the heat and let sit.

When the squash is done, turn it over, fill its cavity with the rice mixture and return it to the oven for 30 minutes. Slice into wedges and serve.
Notes
This recipe can be topped with the cheese of your choice for the final baking and the squash is to be scooped out for eating, leaving the rind behind.

Also, if individual servings are needed, use small acorn squash. Just cut a very small bit off the pointy bottom so they will sit nicely and watch them, they probably won't need the full 50 minutes to become tender.
Average Rating  (1)
Rated  by kellyk77 on 10/31/2006 This was very good. It makes a lot of filling even using two squash. That was great because you could pile it on! I used veggie stock instead of water and did not drain the tomatoes. I topped it with fresh grated Romano cheese for the last 30 min and everyone loved it.
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