3 small 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
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.
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