Fruit & Nut Stuffed Acorn Squash

• 2 -3 large acorn squash
• FILLING
• 1 1/2 cups onions
• 1 tablespoon olive oil
• 1 stalk celery (diced)
• 2 garlic cloves (minced)
• 2 tart apples (chopped)
• 1 1/2 cups cooked brown rice
• 1/2 cup sunflower seeds
• 6 -8 dried apricots (chopped)
• 1/4 cup nuts (chopped)
• 1/4 raisins or 1/4 dried cranberries
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried oregano
• 1 pinch black pepper

1. Cut squash in half and scoop out seeds and strings.
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. Saute onion, celery and garlic in olive oil until translucent.
4. Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.
5. Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.

acorn, filling, onions, olive oil, celery, garlic, apples, brown rice, sunflower seeds, nuts, raisins, salt, thyme, sage, oregano, black pepper

Taken from www.food.com/recipe/fruit-nut-stuffed-acorn-squash-471610 (may not work)