Step 1:Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.

Step 2:While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, then coarsely chopped tart apples and the raisins.

Step 3:When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture

Step 4:Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes.

Step 1:Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes.

Step 2:Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.

Step 1:Cut tomatoes in half and arrange in an oiled shallow casserole. Season with salt and pepper and spread each with a tablespoon of sugar. Cover with crumbs and dot with butter.

Step 2:Bake at 350 F until tender but still firm – the time will depend on the size and greenness of the tomatoes – but will probably range from 30 to 40 minutes.