Apple-Stuffed Squash

Yield 4

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  • Salt to taste
  • 1/4 cup raisins
  • 2 tbsp butter melted
  • 4 tbsp brown sugar packed
  • 2 large apples cored and chopped
  • 1 lb lean ground beef
  • 2 medium acorn squash
  • 1/2 tsp cinnamon
  • 1 1/2 tsp Salt


  1. Heat the oven to 400 degrees F.
  2. 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.
  3. While the squash is baking, cook and stir the meat in a large skillet until browned. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 teaspoons of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
  4. When the squash is cooked, turn so that the cut side is up and remove 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 tablespoon of brown sugar on each. Drizzle with the melted butter.
  5. Bake, uncovered, until the apple is tender, about 20 to 30 minutes. Serve hot.