Recipe - Curried Beef-Stuffed Squash

3 md Acorn squash (about 1 pound
each)
1 pound Ground beef
One half cup Chopped onion
2 Cloves garlic; minced
1 teaspoon Beef bouillon granules
One half cup Hot water
One half cup Cooked rice
2 tablespoon Chopped fresh parsley
1 tablespoon Orange juice concentrate
1 teaspoon Brown sugar
1 teaspoon Curry powder
One half teaspoon Ground ginger
One fourth teaspoon Salt

Halve and seed the squash. Invert squash in a greased 15in. x 10in. x
1in. baking pan. Bake, uncovered, at 350 degrees for 3545 minutes or
until almost tender. Meanwhile, in a skillet, cook beef, onion and garlic
until meat is browned 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 One fourth in.; cover loosely with foil. Bake at 350 degrees for 2030
minutes or until heated through. Yield: 6 servings. Formatted by Lynn
Thomas dcqp82a@prodigy.com. Source: Taste of Home Annual Recipes 1998.
Lynn's notes: Made this 111297; used green, yellow and orange squashes
(looked colorful); after stuffing, I topped with grated parmesan cheese.
Served with a dollop of sour cream on top. Great recipe!

Recipe by: Taste of Home Annual Recipes 1998

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 12, 1997