s ACORN SQUASH WITH BEEF FILLING ****
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s ACORN SQUASH WITH BEEF FILLING ****
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Ingredients
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Instructions *** 10-5-2010 very good, the squash is delicate skinned after cooking, need to be careful removing the squash so as not to rip the shell *** December 16, 2009 Serves 4 4 acorn squash 1 1/2 cups cooked beef, finely chopped 2 tablespoons chopped fresh parsley 1 cup cooked brown rice 1 1/2 cups grated hard cheese, such as Gruyere, Comte, or Parmesan Salt and pepper, to taste 1/4 cup water Olive oil (for sprinkling) 1. Cut a slice from the top (stem) end of each squash. With a small spoon, scoop out the seeds. Bring a soup pot of water to a boil. Add the squash and let them bubble gently for 12 minutes. Drain and turn upside down on a rack; leave to cool. 2. Set the oven at 350 degrees. Have a 12-inch baking dish on hand. 3. When the squash are cool enough to handle, cut a tiny slice from the bottom of each squash so they sit without rocking. Use a spoon to scoop out the flesh. Chop it coarsely and transfer to a bowl. 4. Add the beef, parsley, brown rice, 1 cup of the cheese, salt, and pepper. Divide the meat mixture among the squash, mounding it well. Set them in the baking dish and pour the water in at the sides. 5. Sprinkle the filling with olive oil and top with the remaining 1/2 cup cheese. Bake the squash for 30 minutes or until the cheese is browned and a skewer inserted into the center of the filling is hot to the touch when withdrawn. Béatrice Peltre © Copyright 2010 The New York Times Company This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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