Curried Beef-Stuffed Squash - cooking recipe

Ingredients

3 medium acorn squash, halved and seeded (about 1 pound each)
1 lb ground beef
1/2 cup onion, chopped
2 garlic cloves, minced
1 teaspoon beef bouillon granules
1/2 cup hot water
1/2 cup cooked rice
2 tablespoons fresh parsley, chopped
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt

Preparation

Invert squash in a greased 15-in. x 10-in. x 1-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.
Yield: 6 servings.