2 lg. acorn squash
3/4 lb. lean hamburger
1 tbsp. oil
1 sm. onion, chopped
1/2 c. celery, chopped
1 tart apple, unpeeled chopped
1 c. cooked rice
1/4 c. sunflower seeds
1 tsp. curry powder
1 1/2 tsp. salt
5 tsp. brown sugar
1 egg
4 tsp. butter

Cut squash in half scoop out seeds. Place cut side down on baking dish. Add 1/2 inch boiling water. Bake at 375 degrees for 25 minutes or until squash yields to gentle pressure. Brown meat in oil with onion. Add celery and simmer 3 minutes. Stir in apple, rice, sunflower seeds, and curry powder. Simmer 3 more minutes. Add 1 teaspoon salt and 1 teaspoon brown sugar. Stir in egg. Remove from heat. Turn squash cut side up. Put 1 teaspoon butter and 1 teaspoon brown sugar into each half. Sprinkle with rest of salt. Then divide hamburger mixture among squash halves. Press down firmly. Then reheat for 10 to 15 minutes at 375 degrees before serving.