prep 35 minutes I bake 20 minutes

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

Invert squash in a greased 1 5-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350º 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 1/4in.; cover loosely with foil. Bake at 350° for 20-30 minutes or until heated through. yield: 6 servings.