FRIDAY NIGHT DINNER--stuffed acorn squash for a crowd

                                 BEEF RAGOUT in SQUASH HALVES

• 6 acorn squash
• 3 pounds beef round roast, cut into 3/4-inch cubes
• 1/2 cup vegetable oil
• 1/2 cup cider vinegar
• 1 1/2 cups water
• 3/4 cup uncooked long grain rice
• 1 tablespoon salt, divided
• 1/2 teaspoon pepper
• 2 medium onions, sliced,
   Butter, melted
1.  Heat oven to 425˚ F.  Cut squash in half; scoop out seeds.  Place squash cut side down in a shallow baking dish.  Pour in 1-inch of water.  Bake uncovered 20 minutes.  Remove from oven; drain water and invert squash in baking dishes.
2.  Sauté meat in oil and vinegar over medium heat until brown.  Stir in 1 1/2 cups water, the rice, half the salt and 1/2 teaspoon pepper.  Simmer covered, stirring occasionally until rice is tender, about 40 minutes. Taste and adjust seasoning, adding more salt if necessary.   Stir in onions. 
3.  Spoon 3/4 cup of the meat mixture into each squash half.  Brush cut edges of squash with melted butter; cover tightly with aluminum foil.  Bake until hot, about 20 minutes. 
                                              12 SERVINGS