Recipe: Beef Stuffed Squash (acorn squash, using ground beef, corn and fresh bread crumbs)

BEEF STUFFED SQUASH

3 acorn squash
1 lb ground beef
1/2 cup fresh bread crumbs
1 (8 oz) can corn, drained
1/2 cup tomato sauce
1/4 cup finely chopped celery
1/4 cup water
2 tablespoons onion, minced
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1 tablespoon prepared mustard

Wash the squash and cut in half lengthwise. Remove seeds and pith. Place squash, cut side down, on an oiled baking pan.

Bake in a preheated 350 degree F oven for 30 minutes, or until almost tender.

Meanwhile brown the beef in a large skillet; drain off excess fat. Stir in remaining ingredients for the stuffing; toss lightly to combine.

Fill the squash halves with the stuffing mixture. Place in a shallow pan.

Return to oven and bake 25-30 minutes longer or until heated through.

Serve with hot biscuits, if desired.

Makes 6 servings