---------- Recipe via Meal-Master (tm) v8.01
       Title: Apple Filled Squash Halves
  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