Stuffed Acorn Squash I

Preheat oven to 350°F. Wash the acorn squash, cut in half lengthwise, and scoop out the seeds and stringy fibers using a spoon.

Place squash halves cut-side down on a baking sheet. Bake for 15 minutes until the flesh begins to soften.

While the squash bakes, heat a skillet over medium heat and brown the ground pork or turkey, breaking it apart as it cooks until no pink remains, about 5-7 minutes.

Add the chopped onion and celery to the skillet and sauté for 3-4 minutes until softened.

Stir in the cubed raisin bread, applesauce, curry powder, cinnamon, and salt until well combined.

Remove the squash halves from the oven and flip them cut-side up. Divide the meat and bread mixture evenly among the squash cavities.

Return the stuffed squash to the oven and bake for 12-15 minutes until the squash is tender when pierced with a fork and the filling is heated through.