Acorn Beef Squash

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Servings
   Serves 4

Prep Time
   20 minutes

Cook Time
   30 minutes

Cooking Methods
   Broiling
   Grilling

Beef Type
   Sirloin

Ingredients

• l lb. beef top sirloin steak, cut 1/2 to 3/4-inch thick
• 1 stalk celery, chopped
• 3-4 green onions, chopped
• 1 small green apple, diced
• 1/2 cup chopped pecans
• 3 Tbsp. brown sugar
• 2 Tbsp. chili powder
• 1/4 tsp. cayenne
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 medium acorn squash
• 1 cup single strength beef broth
• 1 cup quick cooking rice
• 1 Tbsp. butter or margarine, melted

Instructions

Chop celery, green onions, apple and pecans; set aside. Mix brown sugar, chili powder, cayenne, salt and pepper for spice mix. Press 1 1/2 Tbsp. of spice mix into each side of steak.

Cook steak over medium heat in a skillet coated with non-stick spray for 3-5 minutes per side.

While steaks cook, trim stems and bottom of squash. Cut in half crosswise and remove seedes. Microwave, cut side down, in a baking dish with 1/2 inch water for 12-15 minutes, or until fork tender.

Bring beef broth to a boil and add rice, celery, onion, pecans and apple. Remove from heat, cover and let steam for 5 minutes.

Remove steak from skillet, cool slightly and dice into 1/2 inch cubes. Add beef to rice mixture.

Place squash halves in a baking dish. Brush insides with melted butter. Sprinkle 1 1/2 tsp. of remaining spice mix over each half. Fill squash with beef and rice mixture. Drizzle with any remaining butter and bake in preheated 350°F oven for 8-10 minutes.

Suggestions

Serve with tossed salad and corn bread.

Tips from Our Cook

To save time, purchase pre-cut vegetables found in the produce section of your grocery store.

Nutritional Information

Nutrition Info per serving:  (1 squash half with filling, 16 oz.) 544 calories; 19 g fat (4.6 g saturated fat; 8.7 g monounsaturated fat); 51 mg cholesterol; 411 mg sodium; 66 g carbohydrate; 15.7 g fiber; 34 g protein; 13.7 mg niacin; 1.2 mg vitamin B6; 1.3 mcg vitamin B12; 5.1 mg iron; 35 mcg selenium; 6.0 mg zinc.