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Short Rib Stuffed Squash
Flavorful fillings

Makes six servings 1 pound Certified Angus Beef precooked boneless short rib or leftover pot roast, shredded (2 cups packed) 6 small acorn squash (1-1/4 to 1-1/2 pound each) 2 tablespoons butter 1/2 onion, 1/4-inch dice 1 small carrot, 1/4-inch dice 1 stalk celery, 1/4-inch dice 4 ounces wild rice 1 tablespoon garam masala curry 1/2 cup red wine 1/2 cup beef stock 1 tablespoon minced fresh sage (or 1 teaspoon dried) 1 teaspoon coarse kosher salt 1/2 teaspoon freshly ground pepper 6 ounces sliced almonds

Remove tops from squash by cutting an inch from the top, parallel to the bottom. Remove seeds (an ice cream scooper works well for this). Preheat oven to 350 degrees. Simmer butter with onion, carrot and celery in a medium saucepan for 2-3 minutes. Stir in rice and curry and simmer an additional 2 minutes. Increase heat to high and add red wine and stock. Bring to a boil. Remove from heat and stir in beef, sage, salt and pepper. Fill each squash with rice mixture and space evenly in a large casserole pan. Cover with foil and bake for 75 minutes until rice is cooked and squash is soft. While squash are roasting, toast almonds in a large sauté pan until golden; set aside. Allow cooked squash to sit 5 minutes before serving, topped with toasted almonds.