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Boiled Danish Squash with Ground Beef














Trans-fat Free


1 x winter squash
danish, about 1 pound
2 each ginger
Mixture a
2 tablespoons sake
or sherry, dry
2 tablespoons sugar
3 tablespoons soy sauce, tamari
½ pound ground beef
Mixture b
1 tablespoon soy sauce, tamari
1 tablespoon sugar
2 teaspoons cornstarch
2 teaspoons water


Cut acorn squash in pieces in about 1½ inch size.

With spoon, scrape out seed and stringy portion.

Peel the green skin off and cut.

Cut half of ginger in thin strips, soak in water to crisp.

Chop remaining ginger, about 1 teaspoon.

In pan, place chopped ginger and Mixture A.

Heat; add ground beef, stir constantly with chopsticks until liquid has cooked away.

Place squash in pan (on top of beef); add Mixture B and water (just enough to almost cover squash).

Place a smaller lid on top of squash.

Before covering pan with its own cover, bring to boil.

Reduce heat, simmer until tender.

Remove squash, bring remaining mixture to a boil; stir in 2 teaspoons cornstarch mixed with water and cook until thickened.

To serve: Place squash on plate, spoon on ground meat.

Garnish with thinly cut ginger.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 20640% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 1042mg 43%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 30g
Vitamin A 2% Vitamin C 4%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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