4 medium summer or zucchini squash
1 lb. ground beef
1 medium onion, diced
1 c. rice
1/2 tsp. curry powder
1/2 tsp. salt

Cut squash in half lengthwise; remove seeds with spoon. Cut a thin slice off the bottom so squash will sit flat. Place in 9×13 casserole and set aside.

In large frying pan, with lid, brown ground beef and onions with 1/2 tsp. of salt. Add rice, curry powder and 2 c. of water. Cover and reduce heat to simmer for 20-30 minutes until water is absorbed and rice is tender.

Fill squash with rice mixture, add 1 c. water to bottom of casserole, cover with foil and bake at 350 degrees for 30 minutes.