(Ingredients:
- 2 medium acorn squash
- 1 pound lean ground beef
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 2 cups chopped apples (2 to 3 apples)
- 1/4 cup raisins, optional
- salt
- 4 tablespoons brown sugar, firmly packed
- 2 tablespoons melted butter
Preparation:
Heat the oven to 400°. Cut each squash in half; remove seeds and fibrous pulp. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about 1/4-inch and bake, uncovered, for about 30 minutes, or until squash is tender.While the squash is cooking, brown ground beef in a large skillet. Drain off excess fat. Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.
When the squash is cooked, turn them so that the cut side is up; remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is about 1/4- to 1/2-inch thick all the way around. Sprinkle the shells with a little salt. Mash the pulp and stir into the ground beef mixture. Return beef stuffing mixture to the hollowed out acorn squash shells, piling them full and sprinkle 1 tablespoon of brown sugar on each serving. Drizzle with the melted butter. Bake, uncovered, for about 20 to 30 minutes, or until apple is tender. Serves 4.
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