Stuffed Acorn Squash

Like autumn in your mouth!  I know it’s almost Christmas, but in Texas the leaves are still changing colors.

3 Acorn Squashes
1 lb Ground Meat (no lean stuff!)
1 Onion, diced
2 Granny Smith Apples, chopped
1 c Pecans, chopped
1 c Fresh Cranberries
3 Large Carrots, grated
Olive Oil
1 c Dry Red Wine
2 Eggs
In a large stock pot, brown meat in oil.  Add onion, apples, pecans, cranberries, carrots, wine, salt and pepper.  Cover and simmer for 15 minutes.  Drain off excess liquid and cool.
Cut the acorn squashes in half and remove seeds.  Place cut side down in a baking dish and add about 1/4-inch of water.  Bake at 350 degrees for 30 minutes.
Meanwhile, beat the eggs and add to the filling when it is cool.
When the squash is ready, remove from the water and fill with stuffing.  Reduce heat to 350 degrees and bake for another 40 minutes, until cooked through.

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