3 small acorn squash or small pumpkins
1/2 lb. lean ground beef
1 large onion, minced
1/4 cup parsley, chopped
4 cloves garlic, minced
1/2 tsp. paprika
1/2 lb lean fresh pork, ground
1 cup Pepperidge Farm herb stuffing
1 cup low sodium chicken or beef broth
melted butter

Combine ground meats, stuffing, chopped onion, parsley, garlic, paprika and broth. Mix lightly but well. Season with a pinch of salt and black pepper.

Cut pumpkin or squash into halves; scrape strings and seeds from inside (save seeds for roasting). Discard stringy pulp.

Parboil the pumpkin or squash, cut side down in a small amount of boiling water for 5 minutes. Remove from water and pat dry. Brush with melted butter.

Divide stuffing mixture evenly among the pumpkin halves; brush over stuffing with butter.

Bake in a preheated 350°F oven for about 1 hour, or until the squash is tender.

Submitted by: CM