1 or 2 very lg. squash
1 lb. ground beef, lamb or pork (I prefer lamb)
1 lg. onion, chopped
1 c. mushrooms, sliced
1 green pepper, diced
1 c. whole kernel corn
1 can ripe olives, sliced
1 c. grated cheese (your choice)
2 tbsp. butter
1 clove garlic, minced
Curry powder
Ginger powder
Basil
Salt and pepper

Cut the squash in half lengthwise and scrape out seeds, etc. Place the squash cut side down in a large glass baking dish, cover bottom with water and bake for 15 minutes at 375 degrees.

Saute the squash seeds and pulp (cut up) in butter along with the onion, green pepper, mushrooms and garlic. Add the corn, olives and seasoning and simmer while cooking meat.

Brown the meat in a large iron frying pan, drained. Add all of the other ingredients and mix together with grated cheese. Add seasoned bread crumbs or crumbled saltine crackers if necessary to thicken.

Drain water from squash and turn upright in dish. Fill the squash with mixture and sprinkle with more cheese. Bake at 350 degrees for 30 more minutes or until squash is tender. Serves 6 to 8.