Acorn Squash Stuffed with Veal in Bechamel Sauce

Acorn Squash Stuffed with Veal in Bechamel Sauce
Time: 1 hour (more or less)
Effort: Medium
Serves: 2

1 acorn squash, cut in half and seeded
1/4 lb lean ground veal
1 small shallot finely chopped
1 tbsp long grain rice
1 egg yolk
2 tbsp breadcrumbs (optional)
salt & pepper to taste
2 tbsp all purpose flour
3 tbsp butter
1 cup milk or light cream
1 tsp ground nutmeg
salt & pepper

Heat oven to 395oF. Cut acorn squash in half cross-wise and remove pulp and seeds. In a medium bowl, combine the veal with the egg yolk, rice, shallot and salt and pepper until the egg and rice is well incorporated. Stuff half the meat mixture into hollowed squash half. Place in a shallow baking dish and cover with foil. Bake for approximately 45 minutes. Check from time to time - you may want to prick the top of the squash sides to let some steam off. Remove from oven, take foil off and sprinkle breadcrumbs on top then return to oven until the meat is well cooked, sides of squash are soft and the breadcrumbs have browned.

For the bechamel sauce: In a small saucepan heat the butter until liquified. Add the flour and blend well into the butter, then saute until the flour is slightly browned. Remove from heat and gradually add the milk while stirring constantly so that it doesn't form lumps. Add salt, pepper and nutmeg and simmer on low, stirring constantly until thickened. Pour over the baked squash and serve with a nice green salad.