how to eat an Acorn squash

I like squash

but I don't really know what to do with it

beyond butter and brown sugar.

So when a lovely acorn squash fell into my hands,

I determined to try a meal fit for a meat lover husband

and two sometimes-picky toddlers.

After a week of procrastination and an internet search,

here's what I came up with:

Moroccan-Style Stuffed Acorn Squash

(my version) see original at allrecipes.com

1 large acorn squash, halved & seeded

2 Tblsp brown sugar

1 Tblsp butter, melted

1/2 lb ground beef

balsamic vinegar to taste

1 tsp minced garlic

2 stalks celery, chopped

1 cup white beans, drained

1/2 cup raisins

1/2-1 Tblsp ground cumin

salt and pepper to taste

1 (14 oz) can chicken broth

3/4 cup uncooked couscous

Bake squash in a 350 degree oven for 30-45 min., until tender. Dissolve sugar in butter and brush squash with mixture, keep warm while preparing stuffing.

Brown beef with vinegar in a skillet over medium heat. Add garlic, celery and cook 5 min. Mix in beans and raisins. Season with cumin, salt & pepper and cook until veggies are tender. Pour broth into skillet and add couscous. Cover and turn off heat. Leave covered for 5 min. Stuff squash halves with stuffing mixture and serve hot.

It was delicious

and at least one child ate it up with gusto