Carefully cut the squash in half, scrape out the seeds and place on a baking tray with the cut side down. Pour about 2cm water depth into the tray and place in the oven. Cook for about 30 minutes, until squash is almost soft.
Meanwhile, in a large frying pan over medium-high heat, cook and stir the minced beef until browned. Remove from the pan and set aside. Add onion to the pan and cook and stir until soft. Add garlic and fry quickly until fragrant. Mix in the cooked mince, potato and carrots and heat through. Season with stock granules, salt and pepper and remove from the heat.
Remove the squash from the oven and turn the oven up to 200 C / Gas 6.
Combine breadcrumbs and melted butter in a small bowl. Turn over the squash halves and fill them with the mince mixture. Top with the breadcrumb mixture.
Place back into the oven and cook for about 15 minutes, until squash is cooked and breadcrumb topping is golden brown.
The red kuri squash (also known as 'Japanese squash') is a winter vegetable that is full in flavour, delicately sweet and a favourite for bakes, casseroles, soups and stews.