Amount
Ingredient
Preparation



2
Acorn
acorn squash

halved, seeded



1
tablespoon
butter

or margarine, melted



1/4
teaspoon
salt





1/4
teaspoon
cinnamon

ground



2
cups
rice, brown

(cooked in chicken broth)



1
cup
applesauce

unsweetened



1/2
cup
celery

chopped



1/2
cup
pecans

chopped toasted



1/4
cup
brown sugar

packed



1/2
teaspoon
onion powder





1/2
teaspoon
ginger

ground



4
small
apple

wedges

 Place squash cut-side down in shallow baking pan.  Bake at 35 F for 3 minutes.  Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon.  

Combine rice, applesauce, celery, pecans, brown sugar,
onion powder, and ginger.  Fill squash evenly with rice stuffing.  
Bake, uncovered, 2 to 3 minutes.  Garnish with apple wedges