Meatball Stuffed Acorn Squash

Ho hum...yes, it's almost officially fall...Ok, that's not fair. I actually LOVE fall. Not as much as I love summer but I do love fall. I love romantic colorful walks at Holmes Lake, I love lunchtime picnics at Pioneers Park, I love all things pumpkin including muffins and bread, I love warm steamy drinks on the front pork in the morning, I love layers with cute boots and jeans, I love chili and hearty soups and oh how do I love football! So, as you can see, I so love many things fall...I'm just not a fan of what comes quickly quickly after fall. Nebraska's Harsh Winters! *shiver*

When I was single my big brother and I were roomies. We had a lot of fun cooking. He actually came up with this recipe but I didn't want to bug him for the official recipe, so I made up my own. And I will have to say, it turned out perfect. This has become one of my families favorite fall recipes. I hope it becomes one of yours too!

Meatball Stuffed Acorn Squash
Ingredients
3 acorn squash, halved and seeds scooped out
1 lb ground beef or pork
1 pkg dried onion soup and dip mix
1/2 red pepper, diced
1/4 cup parsley, chopped

1/2 cup brown sugar, divided
3 Tbls butter
1/2 cup ketchup
couple dashes of Worcestershire sauce

Heat oven to 350. Place squash halves, cut-side down in a large baking dish.  fill with about 1/2 in deep of water. Bake for 20 minutes.
While the squash is baking, melt butter and add 1/4 cup of brown sugar, mix well.
In a medium mixing bowl add meat, soup packet, red pepper, and parsley. Combine well and divide into 6 equal meatballs.
Combine remaining 1/4 cup brown sugar, ketchup and Worcestershire sauce.
After baking the squash for 20 minutes, remove them from the oven. Carefully turn them over so that they are cut-side up. Divide butter drown sugar mixture between them evening, brushing the exposed yellow meat of the squash. Set a meat-ball into the center of each squash. Brush half of the ketchup glaze over top. Over with a lid or foil and bake for 40 - 50 minutes. When they are done, brush the remaining glaze and serve.

I hope you ENJOY this as much as we do!

warmly,
mary