Stuffed Acorn Squash Recipe

Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 acorn squash, halved and seeded; 8 oz lean ground beef; 1 small onion, chopped; 3 cloves garlic, minced; 1/4 tsp Italian seasoning; 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup; 2 tsp lemon juice; 1/2 cup Italian shredded cheese blend

Ingredients

1 acorn squash, halved and seeded
8 oz lean ground beef
1 small onion, chopped
3 cloves garlic, minced
1/4 tsp Italian seasoning
1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
2 tsp lemon juice
1/2 cup Italian shredded cheese blend

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 2 servings

Instructions

Arrange squash, cut side down, on microwave safe plate.
Microwave on high about 10 minutes until tender but still holding its shape.
Set aside.
Meanwhile, brown meat and onions in nonstick skillet over medium-high heat, breaking up with spoon, about 8 minutes.
Drain off any fat.
Add garlic and Italian seasoning; cook and stir for 30 seconds.
Reduce heat to medium.
Mix in soup and lemon juice; cook, stirring occasionally, for 2 minutes.
When squash is cooked, arrange cut side up in lightly greased 2 qt (1.9 L) baking dish.
Spoon soup mixture into wells in squash halves, mounding if necessary.
Sprinkle with cheese.
Bake at 425°F (220°C) for 10 minutes or until light golden.