Stuffed Acorn Squash with Beef and Rice

Total time: 60 minutes, 35 if you use a microwave
     The squash bakes while the stuffing is prepared and just needs 10 - 15 minutes to finish.  I usually can't get all of the stuffing in, so I keep it warm and serve it on the side.  This stuffing has a bit of an Asian influence with toasted sesame seeds stirred in at the end.

 Ingredients:

• 1 medium acorn squash
• 1/3 cup Basmati rice
• 2/3 cup (5oz, 150ml) beef stock
• 6oz (180gr mince) ground beef
• 1/2 onion
• 2 cloves garlic
• 1 tsp minced fresh ginger  or 1/4 tsp powdered
• 1 rib celery
• 1 tsp olive oil
• 1 tsp sesame oil
• 1/2 cup (4oz, 120ml) beef stock
• 3 tsp soy sauce
• 2 tsp Balsamic vinegar 
• 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
• 2 tbs toasted sesame seeds

 Instructions:

• Cut squash in half and scoop out seeds.  Either place face down on tray and microwave for 10 - 12 minutes or put into a baking dish, cover with foil and bake in 400F (200C) oven for 40 minutes. 
• While squash cooks:  Cook the rice in the beef stock 15 - 20 minutes or until all liquid is absorbed and it's done.  (Check your package directions for correct quantity of stock and cooking times.) 
• Chop the onion and celery; mince the garlic, ginger if using fresh. 
• Heat the oils in a nonstick skillet over medium heat. 
• Sauté the onion and celery 5 minutes then add the garlic and ginger if using fresh. 
• Sauté 5 more minutes or until onion and celery are tender and starting to brown. 
• Add beef and sauté, breaking it up as it browns. 
• Add soy sauce, vinegar, powdered ginger, beef stock and stir well to combine. 
• Dissolve cornstarch in water. 
• When beef mixture is simmering stir cornstarch in, a little at a time.  (You may not need it all).  You want it quite thick but not paste. 
• When done add rice, sesame seeds and stir to combine. 
• To assemble:   When squash are ready (they should be almost done) remove from wherever they cooked and fill with the rice/beef mixture. 
• Bake uncovered for 10 - 15 minutes, until stuffing starts to brown and squash is done.

Note: If the stuffing doesn't all fit (depending on size of squash) keep it warm and serve on the side. 

To toast sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, about 5 minutes.