This is an elegant-looking dish that can be served for special-occasion meals as well as everyday dinners. This is a "must" for our family when our garden squash is in bloom. --Ruth Stone, Lindsay, Nebraska
Yield 4 servings Prep time: 10 min. Bake: 55 min
2 large acorn squash, halved and seeded
1 cup water
3/4 pound ground beef
1 medium 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 large egg, beaten
5 teaspoons brown sugar, divided
1-1/2 teaspoons salt, divided
4 teaspoons butter, divided
Invert squash in two ungreased 13 x 9-inch baking dishes.
Add water and cover with foil.
Bake at 375°F 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 and fill with meat mixture.
Bake, uncovered, at 375°F for 15-20 minutes or until heated through.
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.