Raisin-Apple Stuffed Squash

• 2-1/2 tbsp. maple syrup
• 2/3 c. cooked rice
• 1/2 tart apple; peeled, cored and diced
• 3/4 c. California golden raisins
• 2 tsp. chopped pecans
• 1-1/2 tbsp. chopped onion
• 1 tsp. minced fresh parsley
• 1 tsp. melted butter
• 1/4 tsp. ground cinnamon
• 1 acorn squash, cut in half and seeds removed
• Maple syrup, as needed

Preparation

1 Preheat oven to 375°F. Cut squash in half lenghtwise and remove seeds. Set aside.
2 In large bowl, mix maple syrup, rice, apple, raisins, pecans, onion, parsley, butter and cinnamon together well.
3 Divide and spoon into cavity of squash, mounding as needed to use all the filling.
4  Arrange on baking sheet and cover with foil.
5 Bake 1 hour, or until tender. Drizzle with additional maple syrup. Divide and serve hot.

Source: California Raisin Marketing Board