Just when you thought The Cook and Kitchen Staff were finished feasting on the fruits of the Fall harvest of squash, we find another must-serve recipe that we have to send your way. Todays recipe features the Acorn squash, named entirely for its shape and not its flavor. Prepare this recipe as a main course and sample its hearty goodness for yourself, tonight. It takes about an hour to prepare, and about 20 minutes to feast upon. Todays recipe also makes an eye-appealing presentation at you dinner table, as the rich golden-orange squash is complemented by the creamy-tan sauteed mushroom topping. That just means it makes a fantastic side dish at more formal dining functions, too! Rinse, dry, and cut each Acorn squash in half, lengthwise. Remove the seeds from the center and discard. Place Acorn squash halves, cut side down, in a baking pan and pour 1/4-inch of boiling water over them. Bake in a pre-heated 350-F degree oven for about 30 minutes, or until almost tender. Meanwhile, brown ground beef in a large skillet over medium heat. Make sure to work the ground beef into small, crumbly pieces as it browns. Drain off any excess fat. Add stuffing mix, parsley, salt, onion, pepper, and beef bouillon. Stir gently or toss to combine. Remove from heat and reserve. Remove half-baked squash from the oven and when cool enough to handle, turn it cut side up. Fill the center of each squash with an equal portion of the beef and stuffing mixture. Return to the oven and continue to bake for another 20 to 30 minutes. Meanwhile, saute mushroom slices in butter or margarine until desired degree of doneness. Remove finished stuffed squash from the oven and distribute an equal portion of sauteed mushrooms over the top of each half. Serve warm, in the skin. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Oct 17, 1998, converted by MM_Buster v2.0l.