2 lb. acorn squash
3/4 lb. ground beef
1 sm. onion, chopped
1/2 c. celery, chopped
1 apple, chopped
1 c. cooked rice
1/4 c. sunflower seeds
1 tsp. curry powder
5 tsp. brown sugar
1 egg

Cut squash in half; scoop out seeds. Place cut side down in baking dish. Add 1/2 cup boiling water. Bake at 375 degrees for 25 minutes or just until squash yields to gentle pressure.

Brown ground beef (I often use pork sausage instead) with onion in skillet over low heat. Add celery and simmer 3 minutes. Stir in apple, rice, sunflower seeds, and curry powder. Simmer another 3 minutes or until apple is just tender.

Add salt to taste and 1 teaspoon of the brown sugar. Stir in the egg. Remove from heat and set aside.

Turn squash right side up. Put 1 teaspoon butter and 1 teaspoon brown sugar into each half. Sprinkle with salt to taste. Divide beef mixture among squash halves. Press filling down firmly, mounding in the center.

Reheat for 10-15 minutes at 375 degrees before serving. Yields 4 servings.