2 acorn squash, halved and seeded
1 tablespoon melted margarine
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups cooked white or brown rice
1 cup unsweetened applesauce
1/2 cup chopped celery
1/2 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
4 small, unpeeled apple wedges

Place squash cut-side down in a shallow baking dish and bake at 350 degrees for 30 minutes. Turn squash cut side up and brush with margarine and sprinkle with salt and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion powder and ginger. Fill squash evenly with rice filling and bake uncovered for 20-30 minutes. Garnish with apple wedges and serve.

Makes 4 Servings
Serving Size: 1/2 squash and 8 ounces filling