Recipe: Beef-Filled Acorn Squash (with rice, apple, and curry)

BEEF-FILLED ACORN SQUASH

2 large acorn squash, cut lengthwise into halves, seeded
1 pound extra lean ground beef
1 small onion, chopped
1/2 cup chopped celery
1 tart apple, cored, chopped
1 cup cooked rice
1/4 cup sunflower seeds 5 teaspoons packed brown sugar
1 1/2 teaspoons salt, divided use
1 teaspoon curry powder
1 large egg, beaten
4 teaspoons butter or margarine

Place squash, cut side down, in 13 x 9 x 2-inch baking pan; add 1/2 inch water to pan.

Bake in preheated 375 degrees F oven until squash can be pierced easily with skewer but not until limp, 45 to 55 minutes.

Meanwhile, cook and stir beef in large skillet over medium-high heat until brown, about 5 minutes. Stir in onion and celery; cook until vegetables are tender, about 4 minutes. Stir in apple; cook 1 minute longer.

Stir rice, sunflower seeds, 1 teaspoon of the brown sugar, 1 teaspoon of the salt, the curry powder and egg into the meat mixture. Cook and stir until hot throughout, about 2 minutes longer.

Drain squash well; return, cut side up, to baking pan. Spoon 1 teaspoon each brown sugar and butter into center of each squash half; sprinkle with remaining 1/2 teaspoon salt. Spoon meat mixture into squash, dividing evenly and packing slightly.

Bake at 375 degrees F until hot throughout, 5 to 10 minutes longer.

Makes 4 servings
Source: Country Cooking, Favorite Recipes Magazine Number 20, 1987