Instructions: Halve and seed the squash. Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees for 35-45 minutes or until almost tender. Meanwhile, in a skillet, cook beef, onion and garlic until meat is browned and onion is tender; drain. Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350 degrees for 20-30 minutes or until heated through.

Yield: 6 servings.

Lynns notes: Made this 11-12-97; used green, yellow and orange squashes

(looked colorful); after stuffing, I topped with grated parmesan cheese.

Served with a dollop of sour cream on top. Great recipe!

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