Roasted Acorn Squash Stuffed With Chopped Apples

Roasted Acorn Squash Stuffed With Chopped Apples Ingredients

2 acorn squash2 Tbs olive oil, divided1 Tbs maple syrup1 cup chopped white onion1 cup sliced celery2 cloves garlic, minced1 cup chopped apple1 cup cooked quinoa1 cup shredded Parmesan cheese1 1/2 tsp thyme1 tsp dried rosemary1⁄2 tsp cinnamon1/2 tsp sage6 dried apricots, sliced thin1⁄2 cup dried cranberries1⁄2 cup roasted pumpkin seeds1 1/2 tsp salt1⁄4 tsp pepper

Directions

1. Preheat oven to 375 degrees. Cut acorn squash in half. Scrape out all of the seeds with a spoon Rub with 1 Tbs olive oil, sprinkle with salt and pepper and drizzle the maple syrup over the squash. Roast for 35-40 minutes until tender when pierced with a fork.2. Heat 1 Tbs olive oil in a large skillet. Saute the onion and celery together 2 minutes over low heat. Add the apples, garlic and spices. Sauté an additional 2 minutes. Toss the sautéed fruit and vegetables with all of the remaining stuffing ingredients.3. Remove tender acorn squash halves from the oven. Fill with the stuffing. Lower the oven temperature to 325 degrees. Bake an additional 10 minutes.