2 acorn squashes, halved and seeded.
1 tablespoon of butter, melted.
1/4 teaspoon of salt.
1/4 teaspoon of ground cinnamon.
2 cups of cooked white or brown rice (cooked in chicken broth).
1 cup of unsweetened applesauce.
1/2 cup of celery, chopped.
1/2 cup of chopped toasted pecans.
1/4 cup of packed brown sugar.
1/2 teaspoon of onion powder.
1/2 teaspoon of ground ginger.
4 small apple wedges.

Directions:

Place the squash cut-side down in shallow baking pan.

Bake at 350F for 30 minutes.

Turn the squash cut-side up; then brush with melted butter.

Sprinkle with salt and ground cinnamon.

Combine the cooked rice, applesauce, chopped celery, toasted pecans, brown sugar, onion powder and ground ginger.

Evenly fill squash with the rice stuffing.

Bake, uncovered, for 25 minutes.

Garnish with apple wedges.

Source: Squash Recipes.