Stuffed Acorn Squash

(from "Simply in Season" cookbook)

2-3 large acorn squash or other winter squash.

Cut squash in half and remove seeds and strings. Place cut side down on lightly greased baking sheet with sides. Bake at 350 until almost soft but not mushy, 40-50 minutes. You can do this in advance. Remove from oven, fill with stuffing, and finish baking as directed.

Fruit and nut stuffing:

1 1/2 cups onion, chopped
1 stalk celery, diced
2 cloves garlic, minced
2 tart apples, chopped
1 1/2 cups bread crumbs or cooked brown rice (I used bread crumbs)
1/2 cup sunflower seeds
6-8 dried apricots, chopped (I didn't have, so omitted these)
1/4 cup nuts, chopped
1/4 cup raisins, dried cranberries or currants
1/2 tsp salt
1/4 tsp each dried thyme, sage, oregano
dash pepper

In large frypan, saute onion, celery and garlic in 1 Tbsp oil until onion is translucent. Add remaining ingredients and mix well. Stuff into cooked squash, cover and bake at 375 for 20-30 minutes.