Apple Filled Squash Halves
Ingredients| 2 each acorn squash, md 1 lb lean ground beef 1 1/2 tsp salt 1/2 tsp cinnamon 2 cup apples, pared & chopped,2 lg 1/4 cup raisins 1 salt 4 tbsp brown sugar, packed 2 tbsp margarine or butter, melted |
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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.
Servings:
4
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