Ingredients
3 medium acorn squash (about 1 pound each), halved and seeded1 pound ground beef1/2 cup chopped onion2 garlic cloves, minced1 teaspoon beef bouillon granules1/2 cup hot water1/2 cup cooked rice2 tablespoons chopped fresh parsley1 tablespoon orange juice concentrate1 teaspoon brown sugar1 teaspoon curry powder1/2 teaspoon ground ginger1/4 teaspoon salt
Preparation
Invert squash in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 35-45 minutes or until almost tender.
Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture.
Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through.
