Apple Filled Squash Halves
brown sugar, firmly packed
1Heat the oven to 400 degrees.
2Cut each of the squash in half and remove the seeds and fibers.
3Place the squash, cut sides down, in an ungreased baking pan.
4Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
5While the squash is baking, cook and stir the meat in a large skillet until it is brown.
6Drain off the excess fat.
7Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
8When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
9Drain off any remaining liquid in the pan and dry.
10Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
11Season the shells with salt to taste.
12Mash the pulp and mix in the meat mixture.
13Return to the shells, piling them full and sprinkle with 1 tablespoon of brown sugar on each.
14Drizzle with the melted butter.
15Bake uncovered until the apple is tender, about 20 to 30 minutes.
17NOTE: You can substitute a combination of 1/2 pound lean ground beef and 1/2 pound of bulk pork sausage for the 1 pound of lean ground beef.