12ounces ground lean pork or 12ounceslean ground turkey
1/2 cupchopped celery
1/2 cupchopped onion
1/2 teaspooncurry powder
1/8 teaspoonground cinnamon
2sliceswhole wheat bread, cubed
Spray a shallow baking pan with nonstick coating.
Wash and halve squash; discard seeds.
Place squash, cut sides down, in prepared baking pan.
Bake, uncovered, in a 350 dregree oven for 45 minutes or until tender.
Meanwhile, for stuffing, in a large skillet cook ground pork or turkey, celery, and onion until meat is brown and vegetables are tender.
Drain off fat.
Stir in salt, curry powder, and cinnamon; cook 1 minute more.
Stir in applesauce and bread cubes.
Turn squash cut sides up in pan.
Spoon stuffing into squash halves.
Bake, uncovered, for 20 minutes more.
“We LOVE this recipe. However, we are vegan so we made a modification, in that we use crumbled TVP (with a little “no-chicken” bouillon). And I agree… it could use just a tad more of the seasonings – but SO good!”
“This was pretty good although I think it could use a bit more curry powder.I used a fresh oatmeal bread, but it could have used the ‘heft’ of a denser/coarser wheat bread.”