Ingredients
1 lb beef top sirloin, 1/2 - 3/4-in thick
1 stalk celery, chopped
3-4 green onions, chopped
1 small green apple, diced
1/2 cup chopped pecans
3 Tbsp brown sugar
2 Tbsp chili powder
1/4 tsp cayenne pepper
1/4 tsp each salt & pepper
vegetable cooking spray
2 medium acorn squash
1 cup single strenth beef broth
1 cup cooked rice
1 Tbsp margarine or butter, melted
Preparation
Chop celery, onions, apple & pecans. Mix brown sugar, chili powder, cayenne, salt & pepper for spice mix. Press 1 1/2 Tbsp of spice mix into each side of steak. Cook steak over medium heat in a skillet coated with vegetable spray for 3 - 5 minutes per side. While steak cooks, trim stems and bottom of acorn squash. Cut in half crosswise and remove seeds. Microwave, cut side down, in a baking dish with 1/2-inch water for 12 - 15 minutes. Bring broth to a boil; add rice, celery, onion, pecans and apple. Remove from heat, cover and let steam for 5 minutes. Dice steak into 1/2-inch cubes and mix with rice. Brush insides of squash with margarine. Sprinkle remaining spice mix over each half. Fill with rice mixture. Bake in preheated 350F oven for 8-10 minutes.
