3 acorn squash
1/2 cup fresh bread crumbs
2 tbsp onion, minced
1/2 cup tomato sauce
1 tsp worcestershire sauce
8 oz corn
1 lb ground beef
1 tbsp fresh parsley, minced
1/4 cup celery, finely chopped
1/4 cup water
1 tbsp prepared mustard
Directions
Wash the squash and cut in half lengthwise. Remove seeds and pith.
Place squash, cut side down, on an oiled baking pan. Bake in a
preheated 350f oven for 30 minutes, or until almost tender. Meanwhile
brown the beef in a large skillet. Drain off excess fat. Stir in
bread crumbs, parsley, onion, celery, tomato sauce, water,
Worcestershire sauce, mustard, and corn. Toss lightly to combine.
Fill the squash halves with the mixture. Place in a shallow pan,
return to oven and bake 25 - 30 minutes longer or until heated
through. Serve with hot biscuits.
Servings: 6 servings
Beef Stuffed Squash Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Vegetable
The History of Recipes
We can follow the history of meal recipes way back into ancient history, at least as far back as the early Egyptians, and possibly even further than that. Interesting though that is, these, ancient cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to experts are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created a collection of scripts detailing recipes cooked by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he tells us how the ancient Romans were skilled in the use of many different spices and herbs, including a few you will know like basil, fennel and parsley. Later, we have two recipe books dating from the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that we all know today, but rather descriptions of the types of food enjoyed by the rich and powerful of that time. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, such as parsley and basil. The introduction of these new culinary ideas prompted a surge in recipe manuscripts, the majority of which are now in private collections. For the centuries that followed, the rich families of Europe competed to serve up the most exotic banquets, and because of this cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications are in great demand, due to higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Beef Stuffed Squash recipe.
