| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Main dish, Veggies, Beef gr |
4 |
Servings |
INGREDIENTS
| 2 |
|
Acorn Squash; Md |
| 1 |
lb |
Lean Ground Beef |
|
|
Salt to taste |
| 1/2 |
ts |
Cinnamon |
| 2 |
c |
Apples; Pared & Chopped,2 Lg |
| 1/4 |
c |
Raisins |
|
|
Salt |
| 4 |
tb |
Brown Sugar; Packed |
| 2 |
tb |
Margarine Or Butter; Melted |
INSTRUCTIONS
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 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.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Mar 02,
1998
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