2 Acorn squash

-- halved and seeded 1 tb Melted butter or margarine

1/4 ts Salt

1/4 ts Ground cinnamon

2 c Cooked white or brown rice

-(cooked in chicken broth) 1 c Unsweetened applesauce

1/2 c Chopped celery

1/2 c Chopped toasted pecans

1/4 c Packed brown sugar

1/2 ts Onion powder

1/2 ts Ground ginger

4 sm Apple wedges

Place squash cut-side down in shallow baking pan. Bake at 350 F for 30 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, 20 to 30 minutes. Garnish with apple wedges. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias