Categories: Fruits, Ground beef, Vegetables, Beef 
      Yield: 4 servings 
  
      2 ea Acorn Squash; Md                    1 lb Lean Ground Beef 
  1 1/2 ts Salt                              1/2 ts Cinnamon 
      2 c  Apples; Pared & Chopped,2 Lg      1/4 c  Raisins 
      1 x  Salt                                4 tb Brown Sugar; Packed 
      2 tb Margarine Or Butter; Melted     
  
  Heat the oven to 400 degrees F.  Cut each of the squash in half and remove 
  the seeds and fibers.  Place the squash, cut sides down, in an ungreased 
  baking pan.  Then add water to the depth of 1/4-inch and bake, uncovered, 
  until the squash is tender, about 30 to 40 minutes.  While the squash is 
  baking, cook and stir the meat in a large skillet until it is brown. Drain 
  off the excess fat.  Remove the skillet from the heat and stir in the 1 1/2 
  ts of salt as well as the cinnamon, the coarsely chopped tart apples and 
  the raisins.  When the squash is cooked, turn them so that the cut side is 
  up and remove them to a platter.  Drain off any remaining liquid in the pan 
  and dry.  Scoop out the pulp from the acorn squash, making a shell that is 
  1/4-inch thick all the way around.  Season the shells with salt to taste. 
  Mash the pulp and mix in the meat mixture. Return to the shells, piling 
  them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the 
  melted butter.  Bake uncovered until the apple is tender, about 20 to 30 
  minutes.  Serve hot. NOTE: You can substitute a combination of 1/2 lb lean 
  ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground 
  beef.