Courtesy of PureZing

Serves 4

INGREDIENTS:

2 Acorn squash, halved and seeded
2 Tablespoons melted butter
½ teaspoon Sea salt
½ teaspoon ground cinnamon
2 cups cooked brown or long grain white rice (cook in chicken or vegetable broth)
1 cup unsweetened applesauce
1/8-cup maple syrup
½ cup chopped celery
½ cup toasted pecans or walnuts
½ teaspoon onion powder
½ teaspoon ground ginger

DIRECTIONS:

Place squash cut-side down in shallow baking pan. Bake at 350 degrees for 30 minutes.

Turn squash cut-side up and brush with butter. Sprinkle with Sea salt and cinnamon. Combine rice, applesauce, celery, pecans, honey, onion powder and ginger. Fill squash evenly with rice stuffing.

Bake, uncovered, 20 to 30 minutes