Ground Beef Stuffed Acorn Squash

• 2 large acorn squash, halved and seeded
• 1 cup water
• 3/4 pound ground beef
• 1 celery rib, chopped
• 1 small onion, chopped
• 1 medium tart apple, chopped
• 1 cup cooked rice
• 1/4 cup sunflower kernels
• 1 teaspoon curry powder
• 1 egg, beaten
• 5 teaspoons brown sugar, divided
• 1-1/4 teaspoons salt, divided
• 4 teaspoons butter

1. Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375u0b0 for 40-45 minutes or until tender.
2. Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 3/4 teaspoon salt.
3. Place squash cut side up on a
4. . Place 1 teaspoon remaining brown sugar and 1 teaspoon butter in each half. Sprinkle with remaining salt. Fill with meat mixture.
5. Bake, uncovered, at 375u0b0 for 15-20 minutes or until heated through.

acorn squash, water, ground beef, celery, onion, tart apple, rice, sunflower kernels, curry powder, egg, brown sugar, salt, butter

Taken from www.tasteofhome.com/recipes/ground-beef-stuffed-acorn-squash/ (may not work)