Hamburger Squash Skillet

This is a super easy skillet recipe that doesn't really warrant a recipe!  It's home cooking from garden bounty at it's easiest - reminiscent of those love-filled skillet dinners my mother would concoct when I was a child.  I turned to this recipe often to make use of the abundance of yellow squash coming from my garden this summer!

Source: recipe adapted from Low Carb Yum

1/2 lb. hamburger

 2 cloves garlic, minced

1 medium onion, diced

sea salt & pepper to taste

1 medium yellow squash, coarsely chopped

1 medium tomato, chopped

1 medium green or red pepper, chopped

fresh parsley, chopped

fresh basil, chopped

Brown hamburger in skillet with garlic, onion, salt, and pepper.  Stir in vegetables and herbs.  Continue cooking on low heat about 20 minutes or until vegetables are tender.

Enjoy!

Zucchini Ricotta Bake

Adapted from Quick Cooking Magazine

This is a yummy way to use up all those extra zucchini from the garden!  It's basically a vegetarian lasagna recipe, with zucchini substituted for the noodles.  It freezes nicely, so you can make a pan or two in the summer when zucchini are abundant, then pop it in the freezer to enjoy some winter evening.  Those larger zucchini that were hiding under the leaves and got away from you are perfect for this dish (I had a few of those when I returned home from vacation yesterday!).

2 lbs. zucchini
1 (15-oz.) container ricotta cheese
2 eggs
1/2 c. dry bread crumbs, divided
5 T. grated Parmesan cheese, divided
1 T. fresh parsley, minced
1 t. fresh oregano, minced
1 t. fresh basil, minced
1/8 t. pepper
1 (26-oz.) jar spaghetti sauce
1-1/2 c. (6-oz.) shredded mozzarella cheese

Cut zucchini lengthwise into 1/4" slices. Steam for 5-6 min. or just until tender. Drain; pat dry. In a bowl, combine ricotta, eggs, 3 T. bread crumbs, 3 T. Parmesan cheese, parsley, oregano, basil and pepper; set aside. Spread a third of the spaghetti sauce in a greased 13x9” baking dish. Sprinkle with 2 T. bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce. Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before cutting.

If freezing, wait to sprinkle crumbs and Parmesan cheese until just before baking. Allow extra time for heating.

Yield: 12 servings

Asparagus-and-Lemon Risotto

I never get tired of risotto, especially when it uses fresh vegetables from the garden!

Source:  adapted from Martha Stewart Living magazine, January 2013

6 c. vegetable stock, preferably homemade*

1/4 c. olive oil

1 small onion, finely chopped

1 c. Arborio rice

1/2 c. dry white wine

1 bunch asparagus, trimmed, stalks cut into 2" lengths

1 c. fresh peas

1 t. grated lemon zest, plus more for garnish

2 T. fresh lemon juice

1 c. chopped fresh flat-leaf parsley leaves

1/2 c. finely grated Parmigiano-Reggiano, plus more for serving

Coarse sea salt and freshly ground pepper

Bring stock to a simmer in a medium saucepan.

Heat 2 T. oil over medium heat in another saucepan.  Cook onion, stirring frequently, until soft, 6-7 minutes.  Add wine; cook, stirring, just until evaporated.

Add 1/2 c. hot stock; cook, stirring, until almost absorbed.  Continue adding 1/2 c. stock in this manner until liquid is creamy and rice is al dente, about 20 min. total (you may not need to add all the stock).  Add asparagus and peas with the last addition of stock.

Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 T. oil.  Season with salt and pepper.  Serve immediately with additional cheese and lemon zest.

Serves 4

* Note - Asparagus stock works very nicely in place of the vegetable stock.

Broccoli and Chickpea Salad

I'm not a huge broccoli fan. I don't know whether it's the flavor or texture, or if it has to do with eating it raw or cooked.  In fact the only way I really like eating broccoli is when it's in the classic Broccoli Salad that everyone is familiar with.  But, since I'm able to grow it in my garden and I do eat it on a regular basis, I'm going to keep working at learning to love and appreciate it.  And, after reading the book "French Kids Eat Everything" (fabulous book!!!!),  I'm even more inspired to keep learning to like, even love, those few remaining vegetables that aren't my favorites!

This recipe is surprisingly good.  Steaming and chopping the broccoli a bit really helps the texture (at least in my opinion!).  

Source:  adapted from marthastewart.com

4 c. broccoli florets

15 oz. can chickpeas, rinsed and drained

5 sliced scallions

1/2 c. chopped fresh Italian parsley

1/3 c. pine nuts, toasted

1 clove garlic, minced

2 t. Dijon mustard

1 t. honey

1 T. grated lemon zest

1/4 c. fresh lemon juice

6 T. extra-virgin olive oil

Coarse sea salt and freshly ground black pepper

In a large bowl, combine garlic, mustard, honey, lemon zest and juice.  Slowly add oil, whisking to emulsify, and season with salt and pepper.

Steam broccoli florets until just tender, 5-7 min.  Once cool, chop, add to dressing,  and combine with chickpeas, scallions, parsley, and pine nuts.

Cook's note:  Refrigerate salad in an airtight container up to two days.

Serves 4.

Green Bean, Tomato and Chickpea Salad

As soon as the green beans and grape tomatoes are in, this is a staple summer recipe for me.  The chick peas make it a one-dish meal for more lunches and dinners than I can count!

Source:  Adapted from a recipe from Aunt Yvonne and Everyday Food magazine

1 can (15.5 oz.) chick peas, rinsed and drained

1 1/2 c. quartered grape tomatoes

1 1/2 c. green beans, steamed 'til crisp tender, then chilled

1/4 c. red onion, finely chopped

1 clove garlic, finely chopped

2 T. coarsely chopped fresh Italian parsley

1 T. lemon juice

1/4 c. extra virgin olive oil

sea salt & pepper

In medium bowl, gently stir together chick peas, tomatoes, green beans, onion, garlic, and parsley.  

In separate small bowl, whisk together lemon juice, olive oil, salt and pepper.  

Pour dressing over vegetables and toss until coated completely.  Chill and let marinate for at least 1/2 hour.

Yield: 4 Servings

Grilled Ratatouille Muffaletta

I've been wanting to try this recipe, but it needed an event!  This evening's outdoor Harrisburg Symphony concert on the lawn of Lebanon Valley College was the perfect occasion.  It was so much fun sharing food with friends outdoors on a lovely summer evening.

Source:  Everyday Food magazine, July/August 2013

 1 medium eggplant, sliced into 1/2" rounds
coarse sea salt
1/2 c. pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
1/2 c. fresh parsley
1/4 c. mayonnaise
1/4 c. olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into 1/2" rounds
1 medium zucchini, cut lengthwise 1/4-inch-thick
1 jar (12 oz.) roasted red peppers, patted dry
1 (8-inch) round rustic bread, split horizontally and hollowed out

In a colander, toss eggplant with 3/4 t. salt.  Let stand 30 minutes.

Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped.  Transfer to a small bowl and stir in mayonnaise.

Heat a grill or grill pan to medium.  Clean and lightly oil hot grill.  Toss eggplant, tomatoes, and zucchini with oil and season with salt.  Grill, turning frequently, until tender and slightly charred, about 5 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.

Spread bread with olive mixture.  Assemble sandwich with peppers, eggplant, zucchini, and tomatoes.  Serve immediately or wrap in plastic and refrigerate for up to 4 hours.
Slice with a good serrated knife to ensure clean slices.

Yield:  Serves 6

Looking back, I should have waited until next month when the tomatoes, eggplant, pepperoncini, and peppers were ready in my garden vs. buying all the ingredients at the farmers' market.  I'll keep that in mind for next year!

Also, I couldn't find the perfect loaf of artisan bread at market, so I tried making my own, but it didn't have a rustic enough texture to support the filling - the sandwiches ended up being soggy and droopy (even though the flavor was good!).  :(    I'll try again!

Herbed Squash with Yogurt Dressing

My yellow squash plants were quite prolific this year - just an unbelievable amount of cute little squash from two plants!  It gave me all kinds of opportunities to try a variety of summer squash recipes.

So, I made this salad for a potluck at my old neighbor's new home.  I knew it was an iffy recipe to try at that type of event (especially with mint leaves as one of the ingredients!), but as usual, I was determined to use produce from the garden vs. buying ingredients at the grocery store.  Surprisingly enough, the gang liked it; several people even asked for the recipe, so I was tickled!

Source:  Everyday Food magazine, July/August 2011

2 medium yellow squash, cut into 1/4-inch half moons

1/4 medium red onion, thinly sliced

1 T. olive oil

2 t. fresh lemon juice

1/3 c. nonfat plain Greek yogurt

2 t. fresh parsley, chopped

2 t. fresh mint leaves, chopped

coarse salt and ground pepper

Combine all ingredients and serve.

Serves 4

Baked Spaghetti Squash

Oooh, this was good!!  I found this recipe in my "Spaghetti Squash" file after I had used up my last spaghetti squash of the season, so I broke down and bought another one at the grocery store so I didn't have to wait  until next fall to try this recipe.  There were no local spaghetti squash left at Root's, so I had to settle for an imported one from Mexico.  (Maybe my guilt caused me to forget to include it in the picture above!)  But, I'm so glad I made it, and I'll be sure to prepare this dish next fall when winter squash and red peppers are available in my garden.  (I tried freezing several portions, so I'm thinking I can make it when the produce is available in the fall, then enjoy it over the winter.)  I was very happy to be able to use some Italian sausage I purchased at Rooster St Provisions in Etown (what a fabulous shop!!), along with some local Raw Monterey Jack Cheese made from 100% grassfed cows that I found at the Country Store. Yum!  And, I had just enough fresh (or should I say frozen!) Italian parsley remaining in the garden to sprinkle on top.  :)

Source:  adapted from Better Homes & Gardens magazine, Sept. 2006.

(Thanks, Julia H. for passing this recipe on to me!)

1 medium spaghetti squash (2 1/4 lbs.)

12 oz. bulk Italian sausage

1 1/2 c. sliced fresh mushrooms

1 medium red bell pepper, chopped

1/3 c. finely chopped onion

3 cloves garlic, minced

1/2 t. dried Italian seasoning, crushed

1/8 t.black pepper

1 1/2 c. red pasta sauce

1 1/2 c. shredded Monterey Jack, mozzarella, or Italian blend cheese

1/4 c. snipped fresh Italian parsley

Halve squash crosswise; remove seeds.  (Be sure to save seeds for toasting at another time!)  Oil rims of squash with olive oil.  Place cut sides down on a rimmed cookie sheet.  Roast squash at 450 degrees for 25-30 minutes until just tender (when the tip of a paring knife can be slipped into the flesh with slight resistance).

While squash is roasting, in a large skillet, cook sausage, mushrooms, pepper, onion and garlic over medium heat until sausage is no longer pink; stir to break up sausage.  Drain off fat.

After removing squash from oven, turn heat down to 350 degrees.

Scrape pulp from squash (about 3 cups).  Oil a 2-quart rectangular baking dish.  Spread half the squash in dish.  Add half the sausage mixture.  Sprinkle with Italian seasoning and black pepper.  Top with half the sauce and half the cheese.  Top with remaining squash, sausage and sauce.

Bake for 30 minutes.  Sprinkle with remaining cheese.  Bake for 5 minutes or until cheese is melted.  Let stand for 10 minutes.  Sprinkle with fresh parsley.

Serves 6

Pasta Fagioli

"Pasta Fagioli" simply means pasta and beans.  My garden is getting ready to say "farewell" for the season, but there was still plenty of celery and kale out there, waiting to be added to this yummy soup - perfect for a cool, fall evening.

Source:  adapted from recipe on the (AICR) American Institute for Cancer Research website

1 T. olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

3 medium stalks celery, chopped into 1/2" pieces

1 1/2 t. dried Italian seasoning

1/4 t. crushed red pepper flakes

1 1/2 t. sea salt

1 (15 oz.) can chicken broth

1 (8 oz.) can tomato sauce

1 (8 oz.) can tomatoes, chopped

1 c. uncooked whole-wheat rotini pasta

2 c. fresh spinach, Swiss chard or kale, chopped*

1 (15 oz.) can cannellini beans

1/4 c. chopped fresh parsley (or 2 t. dried)

2 T. freshly grated Parmesan cheese

Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.

Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.

Makes 6 servings.

*Note - if using kale, you may want to cook it a bit longer.

Sausage, Arugula, and Parsley Pizza

Source:  adapted from Country Living magazine

6 oz. sweet Italian sausage

1 T. plus 1 t. extra-virgin olive oil

1 recipe Peter Reinhart's All-Purpose Pizza Dough (or your own favorite pizza dough)

3 whole peeled canned tomatoes, crushed

1 T. tomato paste

2 garlic cloves, finely chopped

coarse sea salt

1/4 t. red pepper flakes

4 oz. fresh mozzarella, thinly sliced

Garnish:  flat-leaf parsley leaves and arugula, tossed with 1 t. olive oil and 1/2 t. vinegar, plus Parmesan shavings

Preheat oven to 500 degrees.

Remove sausage from casings.  Crumble and saute over high heat until browned and cooked through.

Combine tomatoes, tomato paste, garlic, 1 T. oil, 1/4 t. salt and red pepper.  Spread over dough.  Scatter mozzarella and sausage on top.

Bake as directed according to Peter Reinhart's dough recipe.

Garnish with parsley, arugula and Parmesan.

Lemon Orzo Salad with Asparagus and Sun-Dried Tomatoes

Fabulous with fresh asparagus!  The original recipe called for grape or cherry tomatoes, but there's no way to make this recipe when both tomatoes and asparagus are in season, so I stuck to my "in-season" guns and substituted sun-dried tomatoes for fresh.  I'm glad I did!

Source:  adapted from abigmouthful.com

12 oz. orzo

1 bunch fresh asparagus, cut into 1" pieces

1 jar sun-dried tomatoes in oil, cut into small pieces

1 lemon, zested and juiced

4 T. extra virgin olive oil

1 clove garlic, minced

2 T. fresh parsley, minced

sea salt

fresh ground pepper

grated Parmigiano Reggiano (optional)

Lightly steam asparagus; place in bowl of ice water to stop cooking.

Cook orzo according to package instructions.  Drain and place in large bowl.  Add asparagus and sun-dried tomatoes.

Whisk olive oil, lemon zest, lemon juice, garlic, salt and pepper in small bowl.  Stir into orzo and vegetables.  Stir in parsley and cheese.

Serve warm, room temperature or cold.

I could have eaten the whole bowl this evening, but I made sure I saved enough for lunch tomorrow; I plan to add some left over roasted chicken breast to change it up.

Yum!!

Update, 6/30/12 - Since my asparagus season is over, I substituted some frozen sugar peas in place of the asparagus - absolutely yummy!!



Family-Favorite Pasta Sauce

I've been searching for a good spaghetti sauce recipe for some time now.  While this recipe may not be my final destination, I was pleased with the flavors.  I'd love to be able to can some sauce when tomatoes are in season, but sometimes that's the last thing you feel like doing in the heat of the summer (or have time to do!).  This version is a nice option for the winter months, using summer's canned tomatoes.  I'm not so frightened of using sausage anymore since I have a good local source of pork from pigs that have been fed conscientiously, but I did use half the amount of sausage to keep my meat consumption down and save some money.  Believe it or not, my fresh parsley, thyme, oregano and rosemary is still hanging on in the garden, so I was happy to use them to enhance the flavor!

Source:  Taste of Home magazine, Aug/Sept 2011

1 lb. bulk Italian sausage

1 large sweet onion, chopped

3 garlic cloves, minced

1 T. olive oil

1 can (28 oz.) diced tomatoes, undrained

1 can (6 oz.) Italian tomato paste

1/2 c. water

2 T. minced fresh parsley

1 T. brown sugar

1T. balsamic vinegar

2 t. dried basil

1 t. salt

1/2 t. Italian seasoning

1/4 t. coarsely ground pepper

In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain.

Stir in tomatoes, tomato paste, water, parsley, brown sugar, vinegar and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 1 1/2 hrs. or until flavors are blended.  Serve with pasta.

Yield:  8 servings



Zucchini Fritters

Pretty and healthful!

Source:  Martha Stewart Living magazine

2 medium zucchini (about 8 oz. each), trimmed

1 medium onion

1/2 c. (1 oz.) grated Pecorino Romano cheese 

1/3 c. all-purpose flour

1/2 c. finely chopped fresh flat-leaf parsley

1 t. finely chopped fresh oregano

1 t. coarse sea salt

1/4 t. freshly ground pepper

2 large eggs, lightly beaten

extra-virgin olive oil, for frying

plain yogurt and apricot jam, for serving

Grate zucchini on the large holes of a box grated, then squeeze dry in a clean paper towel-lined kitchen towel.  Repeat with onion.

Mix together zucchini, onion and cheese, flour and herbs.  Season with salt and pepper.  Stir in eggs just before frying.

Heat a medium skillet over medium-high heat.  Working in batches, coat skillet with 1-2 T. oil.  Scoop mounds (2 T. each) of the zucchini mixture into skillet; flatten slightly using a spatula.  Cook until golden brown and cooked through, 2-3 minutes per side.

Transfer fritters to paper-towel lined plates to drain.  Serve with dollops of plain yogurt and apricot jam.

Yield:  approximately 20 fritters

Roasted Squash with Walnut-Parsley Pesto

I think I prefer my favorite parsley pesto recipe I discovered several years ago over this recipe, but it was still very good.  The lemon flavor complements the squash nicely, and the walnuts are much more economical  (not to mention local!) than pricey pine nuts.

Source:  Adapted from Everyday Food magazine, July/August 2011

Walnut-Parsley Pesto

1 c. tightly packed fresh Italian parsley leaves
1/3 c. chopped walnuts, toasted
1 small garlic clove, smashed and peeled
1/2 oz. (1/4 c.) Parmesan cheese, finely grated
1/4 t. finely grated lemon zest
1 T. fresh lemon juice
1/4 c. extra-virgin olive oil
sea salt
ground pepper

In a food processor, pulse parsley, walnuts, garlic, Parmesan, lemon zest and lemon juice until combined, about 10 seconds.  With machine running, add olive oil in a slow, steady stream and process until a paste forms.  Season pesto with coarse salt and ground pepper.

Roasted Squash

2 medium yellow squash, cut lengthwise into 3/4" wedges

Place squash on rimmed baking sheet.  Drizzle with olive oil.  Season with sea salt and pepper.  Roast at 425 degrees for 10-15 minutes or until tender.

Bean, Red Onion, and Parsley Salad

This salad is so easy I had to read to recipe twice to believe it, and it's just as delicious.  It uses cannellini beans - I do believe I am in love with them!  They are the perfect bean for so many recipes - salads, soups, hummus - you name it.  Maybe it's because they make me dream of Italy.... To top it off, I found them dirt cheap at the food outlet I frequent.  I grabbed a bunch of cans, but now I'm wishing I had bought the entire shelf!

Source:  Everyday Food magazine, March 2010

2 cans (14.5 oz.) cannellini beans, rinsed and drained

1/4 medium red onion, thinly sliced

1/2 c. packed fresh parsley leaves, coarsely chopped

2 T. extra-virgin olive oil

4 t. red-wine vinegar

sea salt & freshly ground pepper to taste

In a bowl, combine above ingredients.

Serves 4

That's it!

Warm Potato Salad with Goat Cheese

This is the perfect potato salad for goat cheese lovers!

Source:  Martha Stewart Living magazine, April 2010

2 lbs. red potatoes, scrubbed well and cut into 3/4" pieces

coarse sea salt and freshly ground pepper

2 T. white-wine vinegar

1 t. Dijon mustard

3 T. extra-virgin olive oil

3 oz. crumbled goat cheese (1/2 c.)

1 celery stalk, finely chopped

1 small shallot, finely chopped

2 T. finely chopped fresh flat-leaf parsley

Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil.  Reduce heat, and simmer until tender, 10-12 minutes.  Drain, reserving 1 T. cooking liquid.  Let potatoes cool for 5 minutes.

Whisk together vinegar, mustard, and reserved cooking liquid.  Add oil in a slow, steady stream, whisking constantly until emulsified.

Transfer potatoes to a bowl, and drizzle with vinaigrette.  Gently stir in goat cheese, celery, shallot, and parsley.  Season with salt and pepper.

Quinoa Salad with Roasted Asparagus and White Beans

Source:  thedailygreen.com

1 c. quinoa, regular or red, thoroughly rinsed

2 c. water

1 bunch asparagus, trimmed and cut into 2" pieces

1/4 c. extra-virgin olive oil

juice of 1 lemon

sea salt and freshly ground black pepper

1 16-oz. can white beans, drained and rinsed

1 roasted red bell pepper, cut into 1/4" x 2" strips

1/2 c. celery, thinly sliced

salad greens for serving

2 T. fresh parsley or basil, chopped, for garnish

Preheat oven to 425 degrees.

Combine the quinoa with water in saucepan and bring to boil.  Salt the water, reduce heat to low, and simmer 10-15 min. or until all liquid is absorbed.  Drain well and place in a large bowl.  Set aside to cool.

Arrange the asparagus on a light oiled baking pan and drizzle with 1 T. olive oil.  Season to taste with salt and pepper.  Roast until tender, about 10 min.

In a separate bowl, combine the remaining olive oil, lemon juice, salt and pepper.  Add the white beans, roasted pepper, celery, and scallions, along with the roasted asparagus and cooked quinoa.  Toss gently to combine.  Serve on salad greens garnished with parsley.

4 servings

Cream of Asparagus Soup

This recipe needs a bit more tweaking, but it's a start.  Maybe the fact that I substituted onions for the leeks affected the flavor....

Source:  adapted from allrecipes.com

3 medium leeks (white part only), chopped

3 T. butter

4 c. chicken broth

1 1/2 lbs. fresh asparagus, trimmed and cut into 1" pieces

2 c. diced peeled potatoes

1/2 t. dried thyme

1/8 t. white pepper
additional sea salt and pepper to taste

 Garnish:

heavy cream

fresh parsley

In a large saucepan, saute the leeks in butter.  Add broth, asparagus, potatoes and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.

In a blender, process soup in batches until smooth; return to the pan.  Adjust seasonings.  Ladle into bowls and garnish with cream and parsley.

Spring-Vegetable Couscous with Chicken

Easy and yummy!  I had leftover roasted chicken from last night's dinner - just right for this recipe.

Source:  Everyday Food magazine, May 2010

3 T. unsalted butter

4 scallions, whte and green parts and thinly sliced crosswise

2 wide strips lemon zest

1 1/4 c. water

1 lb. asparagus, trimmed and cut into 1/2" pieces

1/2 c. frozen peas

1 c. couscous

leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces

1 T. lemon juice

2 T. chopped fresh parsley

In medium saucepan, melt butter over medium-high heat.  Add scallion whites and cook, stirring constantly until softened, about 3 min.  Add lemon zest and water; season with salt and pepper.  Cover pan and bring liquid to a boil, then add asparagus and peas.  Return to a boil and stir in couscous.  Add chicken and remove pan from heat; cover and let sit 7 min.  Add lenom juice and parsley and season with salt and pepper.  Fluff couscous with a fork and serve.

Serves 4



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.