Turkey-Stuffed Acorn Squash

• 3 (1-pound) acorn squash
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups unsweetened apple cider
• 1/2 cup water
• 3/4 cup long-grain rice, uncooked
• 3/4 cup chopped red cooking apple
• 1 (3-inch) cinnamon stick
• 1/2 pound lean turkey sausage
• 2/3 cup chopped onion
• 1 tablespoon spicy brown mustard
• 1/8 teaspoon salt

1. Preheat oven to 375u0b0.
2. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to dish to depth of 1/2 inch. Cover and bake at 375u0b0 for 35 to 40 minutes or until squash in tender. Drain, and let cool slightly. Scoop out pulp, leaving 1/2-inch-thick shells. Reserve squash pulp for another use. Brush squash shells with honey; sprinkle evenly with cinnamon.
3. Bring apple cider and 1/2 cup water to a boil in a medium saucepan; add rice, apple, and cinnamon stick. Cover; reduce heat, and simmer 20 to 25 minutes or until liquid is absorbed and rice is tender. Remove and discard cinnamon stick.
4. Cook sausage and onion in a medium nonstick skillet over medium heat until sausage is browned, stirring until it crumbles. Drain and pat dry with paper towels.
5. Combine rice mixture, sausage mixture, mustard, and salt; stir well, Spoon mixture evenly into squash shells; place in baking dish. Bake at 375u0b0 for 20 minutes or until thoroughly heated.

acorn squash, honey, ground cinnamon, apple cider, water, longgrain rice, red cooking apple, cinnamon stick, sausage, onion, brown mustard, salt

Taken from www.myrecipes.com/recipe/turkey-stuffed-acorn-squash (may not work)