Stuffed Acorn Squash Recipe

Ingredients

• 2 large acorn squash, halved and seeded
• 1 cup water
• 3/4 pound ground beef
• 1 celery rib, chopped
• 1 small onion, chopped
• 1 medium tart apple, chopped
• 1 cup cooked rice
• 1/4 cup sunflower kernels
• 1 teaspoon curry powder
• 1 egg, beaten
• 5 teaspoons brown sugar, divided
• 1-1/2 teaspoons salt, divided
• 4 teaspoons butter, divided

Directions

• Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender.
• Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir for 2 minutes or until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 1 teaspoon salt.
• Place squash cut side up on a baking sheet. Place 1 teaspoon of the remaining brown sugar and 1 teaspoon of butter in each. Sprinkle with remaining salt. Fill with meat mixture.
• Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 4 servings.
  
  Acorn squash are easier to cut in half if you first soften them in the microwave for a few minutes. Always pierce squash with a fork before microwaving to allow steam to escape.

Stuffed Acorn Squash published in Taste of Home Ground Beef Cookbook , p174