I haven't made stuffed acorn squash in a long time. I used to just make it up as I went along - some sausage, maybe chopped apples, onion, bread crumbs. Always turned out well. Not sure why I haven't made it since it's something I really like and it really has the feeling of fall to it. I found this recipe in the same Family Circle where I got the Korean Rice Bowl. They had 10 recipes for ground beef beyond the burger and so far the ones we've tried have been a hit.
Stuffed Acorn Squash
2 medium acorn squash, halved and seeds removed
4 slices of bacon, diced
1 medium onion, diced
1 Granny Smith Apple, peeled, cored and diced
1 lb ground beef
1/4 c dark brown sugar
1 tsp pumpkin pie spice
1/2 tsp dried sage
1/4 tsp each salt and pepper
2 Tbsp dry bread crumbs
Heat oven to 350*. Place squash halves cut-side down on a rimmed dish. Add 2 cups water to dish and bake for 40 minutes.
Meanwhile, cook bacon in a large nonstick skillet over medium heat for 4 minutes. Add onion and aple. Cook an additional 4 minutes, stirring occasionally. Stir in ground beef. Cook, breaking meat apart with a wooden spoon, 5 minutes. Add brown sugar, pumpkin pie spice, sage, salt and pepper. Cook 1 minute. Remove from heat and stir in bread crumbs.
Drain water from baking dish and flip over squash. Spoon meat mixture into squash halves. Return to oven and bake at 350* for 20 minutes. Serve warm.
I made the meat filling ahead of time, except for adding the bread crumbs. When I was ready to fix dinner, I cooked the squash as directed, added the bread crumbs to the meat mixture, and continued on.