Title: Apple Filled Squash Halves
Categories: Fruit Ground Vegetable Beef
Yield: 4 Servings
| 2 | | Acorn Squash; Md |
| 1 1/2 | ts | Salt |
| 2 | c | Apples; Pared & Chopped,2 Lg |
| | | Salt |
| 2 | tb | Margarine Or Butter; Melted |
| 1 | lb | Lean Ground Beef |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Raisins |
| 4 | tb | Brown Sugar; Packed |
Heat the oven to 400 degrees F. Cut each of the squash in half and remove
the seeds and fibers. Place the squash, cut sides down, in an ungreased
baking pan. Then add water to the depth of 1/4-inch and bake, uncovered,
until the squash is tender, about 30 to 40 minutes. While the squash is
baking, cook and stir the meat in a large skillet until it is brown. Drain
off the excess fat. Remove the skillet from the heat and stir in the 1 1/2
ts of salt as well as the cinnamon, the coarsely chopped tart apples and
the raisins. When the squash is cooked, turn them so that the cut side is
up and 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
1/4-inch thick all the way around. Season the shells with salt to taste.
Mash the pulp and mix in the meat mixture. Return to the shells, piling
them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the
melted butter. Bake uncovered until the apple is tender, about 20 to 30
minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean
ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground
beef.