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Apple Stuffed Squash
2 small squash, halved and seeded
1 tablespoon melted butter
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups cooked white or brown rice (cooked in chicken or vegetable stock if possible)
1 small onion, finely diced and gently fried (not browned) until soft
1 cup unsweetened applesauce
1/2 cup chopped celery
1/2 cup chopped toasted pecans or walnuts
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
4 small apple wedges with peel
Place squash cut-side down in shallow baking pan.
Bake at 350 degrees F. 30 minutes. (175c or Gas 6)
Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon.
Combine rice, onion, applesauce, celery, pecans, brown sugar and ginger. Fill squash evenly with rice stuffing.
Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.