Ingredients

• 1 acorn squash
• 1 lb lean ground beef
• 1/2 onion

Instructions

1. Cut squash in half. Scoop out seeds and stringy pulp. Place squash halves on cookie sheet, flesh-side down. Roast for 45-60 minutes at 425, until flesh is very soft. Actual cook time will depend on the squash's size. (I actually roast mine flesh-side up, because I prefer the top a little crusty.).

2. Wait until squash only has about 15 minutes bake-time remaining, then saute ground beef with onion. Drain grease if necessary. Sprinkle with salt, curry powder and (optional) cumin, stir well.

3. Mound beef mixture into the fully-baked squash bowls and serve. YOU'RE DONE!

4. VARIATIONS & IDEAS.

5. Add mild red Anaheim chiles (roasted, de-skinned, de-seeded and chopped), to the ground beef & onions.

6. Sprinkle grated cheese on top just before serving, broil for about 2 minutes.

7. Reserve the seeds, rinse them and place in a small baking dish. Roast for about 15 minutes (in oven along with the squash halves). Toss with 1 tsp oil or butter and a pinch of salt, roast another 2 minutes. Scatter around the squash plate when serving. Or just snack on them!

8. Next time, I'm going to try baking the acorn squash whole first, then halving. I think I'll have to bake it just a little more after halving, un-stuffed and flesh side up, because I like a little bit of crustiness on the surface.