Stuffed Acorn Squash with Apples and Pecans

Ingredients

• 3 acorn squash, halved lengthwise and seeded
• 4 tablespoons vegetable oil or 1/2 stick butter
• 1 medium onion, finely chopped
• 1/4 cup chopped celery
• salt and pepper to taste
• 1 tablespoon freshly grated ginger
• 2 cups peeled tart green apples, finely chopped
• 1/4 teaspoon ground allspice
• 1 cup breadcrumbs
• 1/3 cup pecans, coarsely chopped
• 1 large egg, beaten

Directions

1. Preheat oven to 400ºF. Cut a thin slice from the bottom of each squash so they sit straight when stuffed.
2. Line a large roasting pan with foil and spray with a non stick spray.
3. Place squash, skin side up in pan and bake about 45 minutes until tender.
4. Heat 3 tablespoons of oil in a large skillet over medium heat. Add onion, celery and a pinch of salt and pepper. Saute', stirring occasionally, until onion is soft but not brown, about 5 minutes.
5. Add ginger and apples and saute', stirring often, about 10 minutes. Stir in allspice, mix well. Cool slightly.
6. Add breadcrums and nuts and toss until lightly blended. Add egg and toss lightly.
7. Reduce oven temp. to 350ºF. Fill squash halves generously with stuffing. Sprinkle remaining oil or melt remaining butter and drizzle over squash.
8. Cover and bake squash for 30 minutes or until stuffing is hot.