Ingredients Jump to Instructions ↓

  1. 2 large acorn squash, halved and seeded

  2. 1 cup water

  3. 3/4 pound ground beef

  4. 1 celery rib, chopped

  5. 1 small onion, chopped

  6. 1 medium tart apple, chopped

  7. 1 cup cooked rice

  8. 1/4 cup sunflower kernels

  9. 1 teaspoon curry powder

  10. 1 egg, beaten

  11. 5 teaspoons brown sugar, divided

  12. 1-1/2 teaspoons salt, divided

  13. 4 teaspoons butter, divided

Instructions Jump to Ingredients ↑

  1. 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.


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