Curried Beef-Stuffed Squash

• 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

1. Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake,uncovered, at 350 for 35-45 minutes or until almost tender.
3. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
4. 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.
5. Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil.
6. Bake at 350 for 20-30 minutes or until heated through.
7. Yield: 6 servings.

acorn squash, ground beef, onion, garlic, beef bouillon granules, hot water, rice, fresh parsley, orange juice concentrate, brown sugar, curry powder, ground ginger, salt

Taken from www.food.com/recipe/curried-beef-stuffed-squash-274086 (may not work)