Stuffed Acorn Squash

I’ve never really been much for Sweet tasting squash. My grandmother used to bake squash cover it with Brown sugar and Butter and would say "I’t tastes just like candy".. being nobodies dummy at 10, I wasn’t fooled a bit and NO IT DIDN"T TASTE LIKE CANDY!!!

So here is my submission for Pork Stuffed Acorn Squash

2 med acorn squash or small pumpkins
1/2 lb. lean ground beef
1 large onion, minced
1/4 cup parsley, chopped
4 cloves garlic, minced
1/2 tsp. paprika
1/2 lb lean fresh pork, ground
1 cup Pepperidge Farm herb stuffing
1 cup low sodium chicken or beef broth
melted butter

Combine ground meats, stuffing, chopped onion, parsley, garlic, paprika and broth. Mix lightly but well. Season with a pinch of salt and black pepper.
Cut pumpkin or squash into halves; scrape strings and seeds from inside (save seeds for roasting). Discard stringy pulp.

Parboil the pumpkin or squash, cut side down in a small amount of boiling water for 5 minutes. Remove from water and pat dry. Brush with melted butter.

Divide stuffing mixture evenly among the pumpkin halves; brush over stuffing with butter.

Bake in a preheated 350°F oven for about 1 hour, or until the squash is tender.