"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Acorn Squash Recipe

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This recipe for Stuffed Acorn Squash, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Stolpe
Added: Tuesday, September 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 acorn squash
1 c. ground beef
1 c. cooked rice
1/2 c. diced bread
1 egg, beaten
1 T. minced onion
1/2 tsp. Worcestershire sauce
butter

Directions:
Directions:
Cut acorn squash in half, lengthwise, and remove seeds. Place cut side down and bake at 350 until tender. Combine remaining ingredients and mix well. Add to baked squash and dot with butter. Bake for 15-20 minutes.

 

 

 

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