Menu Plan for Fall II: Week 7, Thursday


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Acorn Squash Stuffed with Beef and Rice

Cooking time:  60 minutes for menu      Cooking schedule: see below for instructions

      This is my 'other' stuffed squash recipe.  I originally did it in a butternut squash, but preferred the acorn.  This was a white, rather than the traditional green, acorn squash.

Stuffed Acorn Squash with Beef and Rice

Total time: 60 minutes, 35 if you use a microwave
     The squash bakes while the stuffing is prepared and just needs 10 - 15 minutes to finish.  I usually can't get all of the stuffing in, so I keep it warm and serve it on the side.  This stuffing has a bit of an Asian influence with toasted sesame seeds stirred in at the end.

Stuffed Acorn Squash with Beef and Rice Ingredients:


Note: If the stuffing doesn't all fit (depending on size of squash) keep it warm and serve on the side. 

To toast sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, about 5 minutes.

Cooking Schedule: 60 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large skillet, small saucepan with lid, baking dish,
plate if using microwave

Turn oven on, 400F (200C)
Cut squash, scoop out seeds
Start to cook squash - either method
Start to cook rice
Chop onion, celery, sauté

Mince garlic, (ginger) add to onion/celery
Add beef to skillet, brown, break up
Toast sesame seeds if needed
Add soy sauce, vinegar, stock, stir well, boil
Dissolve cornstarch in water, stir into skillet
Add rice, sesame seeds, stir to combine
When squash is ready, stuff and bake
     Pause while it finishes
Remove squash

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