Stuffed Acorn Squash
For Four Servings ...
2 medium acorn squash
1 lb. lean ground beef
1/2 cup of diced onion
8 oz. package fresh button mushrooms, sliced
1 can Niblets corn
1 package brown gravy mix
Preheat oven to 400 F.
Slice squash long ways from stem to end in half (use a strong knife and maybe a mallet to help). Scoop out the seeds and place cut side down on a cooking-sprayed shallow baking pan. Fill pan with a 1/4 inch of water, and place in oven for an hour.
Meanwhile, cook ground beef and onion in skillet with 2 tablespoons water (to pull the fat from the meat) on medium until the onions are clear and meat is no longer pink. Drain. Add mushrooms and corn to ground beef mixture and mix together.
Once the squash are done, flip them over and fill with ground beef mixture. Prepare gravy according to package directions and evenly pour gravy over the mixture in the four squash halves. Place back in oven for another twenty minutes for flavors to blend.
Remove from oven and let set/cool for five minutes, then serve. (I usually serve this with a tomato-mozzarella salad covered in basil and Italian dressing, and toasted grain rolls.)
It seems a lot of work, but the results are worth it. It's a favorite I go back to every year in October when the squash are out.