MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bulgur and Beef Stuffed Acorn Squash
 Categories: Vegetables, Beef, Groundmeat
      Yield: 8 Servings
 
      8 oz Ground beef
      1 tb Oil
      2 sm Leeks; trimmed and sliced
      2 cl Garlic; minced
     14 oz Canned tomatoes; crushed
    1/4 ts Dried basil
    1/4 ts Dried thyme
    1/4 ts Dried oregano
    1/4 ts Rosemary
      1 c  Bulgur
    1/4 ts Salt
    1/4 ts Pepper
    1/6 ts Cayenne
      4    Acorn squash; halved, cored

  Preheat oven to 350 F. Heat a large oiled skillet over moderate
  heat. Add beef and cook, stirring, about 4 minutes or until
  browned. With a slotted spoon, transfer beef to a plate.
  
  Spoon off all but 1 tablespoon of fat from skillet. Add leeks and
  garlic, and saute about 5 minutes or until browned.
  
  Add the tomatoes and dried herbs to the skillet and bring to a
  boil. Stir in the bulgur. Cover and gently simmer about 15
  minutes.
  
  Stir in the beef and season with the salt and pepper. Stuff the
  mixture into squash and place in a roasting pan. Bake about 45
  minutes or until tender.
  
  To stuff the squash, slice it lengthwise and scoop out the seeds.
  Cut a thin slice from base of each half so it will sit flat. Spoon
  the filling into each half.
  
  Based on a low-fat, under seasoned recipe from the How-To Book of
  Healthy Cooking: Good Food That's Good for You by Reader's Digest

  Fixed by Jim Weller

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