Fruit & Nut Stuffed Acorn Squash

• large acorn squash↗2 -3

  2 -3

• FILLING
• cups onions↗1 1⁄2 cups
• tablespoon olive oil↗1 tablespoon
• stalk celery (diced)↗1
• garlic cloves (minced)↗2
• tart apples (chopped)↗2
• cups cooked brown rice↗1 1⁄2 cups
• cup sunflower seeds↗1⁄2 cup
• dried apricots (chopped)↗6 -8

  6 -8

• cup nuts (chopped)1⁄4 cup
• raisins or 1/4 dried cranberries↗1⁄4

  1/4

• teaspoon salt↗1⁄2 teaspoon
• teaspoon dried thyme↗1⁄4 teaspoon
• teaspoon dried sage↗1⁄4 teaspoon
• teaspoon dried oregano↗1⁄4
• pinch black pepper↗1

Step-by-step instructions

1. 1

   Cut squash in half and scoop out seeds and strings.

2. 2

   Lightly grease baking sheet. Place squash on sheet, cut side down and back at 350 for 40 - 50 minutes, until soft but not mushy. Remove from heat and place, cut site up, on sheet.

3. 3

   Saute onion, celery and garlic in olive oil until translucent.

4. 4

   Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.

5. 5

   Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.