Acorn Beef Squash

• 1 lb beef top sirloin, 1/2 - 3/4-in thick
• 1 stalk celery, chopped
• 3-4 green onions, chopped
• 1 small green apple, diced
• 1/2 cup chopped pecans
• 3 Tbsp brown sugar
• 2 Tbsp chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp each salt & pepper
• vegetable cooking spray
• 2 medium acorn squash
• 1 cup single strenth beef broth
• 1 cup cooked rice
• 1 Tbsp margarine or butter, melted

1. Chop celery, onions, apple & pecans.
2. Mix brown sugar, chili powder, cayenne, salt & pepper for spice mix.
3. Press 1 1/2 Tbsp of spice mix into each side of steak.
4. Cook steak over medium heat in a skillet coated with vegetable spray for 3 - 5 minutes per side.
5. While steak cooks, trim stems and bottom of acorn squash.
6. Cut in half crosswise and remove seeds.
7. Microwave, cut side down, in a baking dish with 1/2-inch water for 12 - 15 minutes. Bring broth to a boil; add rice, celery, onion, pecans and apple.
8. Remove from heat, cover and let steam for 5 minutes.
9. Dice steak into 1/2-inch cubes and mix with rice.
10. Brush insides of squash with margarine.
11. Sprinkle remaining spice mix over each half.
12. Fill with rice mixture.
13. Bake in preheated 350F oven for 8-10 minutes.

beef top sirloin, celery, green onions, green apple, pecans, brown sugar, chili powder, cayenne pepper, salt, vegetable cooking spray, acorn squash, strenth beef, rice, margarine

Taken from www.epicurious.com/recipes/member/views/acorn-beef-squash-1271034 (may not work)