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1
Heat the oven to 400u00b0F.
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2
Cut each of the squash in half and remove the seeds and fibers.
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3
Place the squash, cut sides down, in an ungreased baking pan.
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4
Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
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5
While the squash is baking, cook and stir the meat in a large skillet until it is brown.
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6
Drain off the excess fat.
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7
Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
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8
When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
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9
Drain off any remaining liquid in the pan and dry.
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10
Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
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11
Season the shells with salt to taste.
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12
Mash the pulp and mix in the meat mixture.
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13
Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each.
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14
Drizzle with the melted butter.
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15
Bake uncovered until the apple is tender, about 20 to 30 minutes.
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16
Serve hot.
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17
NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.
