Stuffed Acorn Squash - cooking recipe

Ingredients

3 acorn squash
1/2 lb lean beef, ground
1/2 lb fresh pork, ground
1 cup Pepperidge Farm stuffing
1 cup consomme
melted butter or margarine

Preparation

Combine pork, beef, stuffing and consomme, and mix well. Cut squash in half and discard the seeds. Parboil the squash, cut side down in a little boiling water about 5 minutes and brush generously with melted butter. Divide the stuffing mixture among the squash shells and bake at 350* for about 1 hour, or until squash is tender.