Stuffed acorn squash rings with beef and rice

Ingredients:

* 2 medium acorn squash, about 1-1.5 pounds each

* 1 pound ground beef

* 1 cup uncooked basmati rice

* 1 small onion, diced

* 1 tablespoon olive oil

* 1 teaspoon minced garlic or 1/4 teaspoon garlic powder

* 1/2 teaspoon paprika

* 1/2 teaspoon turmeric

* 1 teaspoon salt

* 1/4 teaspoon black pepper

* Chopped cilantro or parsley

For the sauce:

* Juice of 1 lemon

* 3/4 cup beef broth or chicken broth

* 1/4 teaspoon black pepper

* 1/2 teaspoon turmeric

* Chopped cilantro, for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (180°C).

2. Cut the acorn squash into 1/2-inch rings. Scoop out the seeds and fibers from the inside of the rings. Discard the seeds and fibers, or save them to roast later if desired.

3. In a separate bowl, combine the ground beef, uncooked basmati rice, spices, onion, and garlic. Add some chopped cilantro to the beef and rice mixture and mix well.

4. Place the acorn squash rings on a baking sheet and carefully put tennis ball size from the beef and rice mixture into the center of each ring.

5. In a bowl,squeeze the lemon juice over and mix with spices pour the sauce over the top of the rings.

6. Cover the baking sheet with foil and bake for about 45 minutes, or until the acorn squash is tender when poked with a fork.

7. Carefully remove the baking sheet from the oven and let it cool for a few minutes.

8. To serve, carefully remove the foil and place the acorn squash rings on a plate. Garnish with chopped cilantro if desired. Enjoy!

Note: You can also roast the acorn squash seeds and fibers that you removed from the inside of the rings. Simply toss the seeds and fibers with a little olive oil and salt, then spread them out on a baking sheet. Roast the seeds and fibers in the oven at 350°F (180°C) for about 10-15

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