Currried Beef-Stuffed Acorn Squash

Here's another Stuffed Acorn Squash recipe!  I still have a few acorn squash left from the fall....
If you plan ahead, you can save some cooked rice from a prior meal to use in this recipe.

Source:  Adapted from Taste of Home Magazine

3 medium acorn squash (about 1 pound each), halved and seeded

1 lb. ground beef

1/2 c. shopped onion

2 garlic cloves, minced

1 t. beef bouillon granules

1/2 c. hot water

1/2 c. cooked rice

2 T. chopped fresh parsley

1 t. brown sugar

1 t. curry powder

1/2 t. ground ginger

1/4 t. salt

Preheat oven to 450 degrees. Oil cut edges of squash with olive oil. On a rimmed baking sheet, arrange squash, cut side down. Roast until tender when pierced with the tip of a paring knife, about 30-40 minutes.

Meanwhile, in a skillet, cook beef, onion and garlic until meat is browned and onion is tender; drain.  Dissolve bouillon in water; add to skillet.  Stir in remaining ingredients; mix well.  Fill cooked squash halves with meat mixture.  If necessary, reduce oven heat to 350 degrees, cover filled squash halves loosely with foil, and return squash to oven to reheat.