Stuffed squash
Rezept von S0rceress0
Some kind of large squash. I grew golden summer scallop squash to an unbelievable size, but this would work just as well with acorn squash, butternut, or any winter squash.
ground beef
onion
a few tablespoons of garlic
a splash of worcestershire
a splash of balsamic vinegar
a sprinkle of salt
bacon
shredded cheese
at least 1 cup of milk
flour and butter for Roux
1. Turn the oven on to 300F
2. Cut the top off the squash so it has a bowl inside. It is possible to just halve the squash if you want, but you won't get as much filling.
3. Clean the squash seeds out
4. Cook enough ground beef, garlic, and onion to fill the squash loosely.
5. Add a handful of shredded cheese. It should be just a sprinkle in the mix, not a huge amount.
6. Cook some bacon, chop it fine and sprinkle it over the ground beef
7. Make a roux enough for the milk sauce. 1 tbl flour, 1 tbl butter to 1 cup of milk
8. Add the worcestershire and balsamic vinegar to the milk.
9. Add the milk to the roux. After it thickens, the sauce needs to be able to pour. Add milk to sauce until it does.
10. Pour the sauce over the ground beef mixture and bacon until the squash is full. You may need to shift the beef back and forth so the sauce gets in all the little cracks.
11. Roast at 300F for 1/2 hour.
12. Increase the temp to 325F and cook for 1 more hour or until the squash is tender. Keep a close eye on it. Smaller squash requires less time.
hauptgerichte September 10, 2017 06:23
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