Wild Rice and Apple Stuffed Squash

•3-4 acorn squash, leveled and halved

•1/4 cup butter

•2 cups wild/brown rice (you can find this combo in the rice isle)

•4 stalks celery, diced

•1 small onion, diced

•2 small apples, diced

•olive oil

•maple syrup, to taste

•1/2 cup dried cranberries

•1/4 cup walnuts, chopped

•salt and pepper to taste

Preheat oven to 375.

To level the squash, just cut a sliver off the bottoms so the sit without rolling around.

Scrape seeds and inners out of squash. Place on cookie sheet.

Drizzle with olive oil and salt and pepper. Place a pad of butter into each squash.

Place in oven for 30 minutes. Meanwhile, make rice according to directions on package.

Sauté onion, apple, and celery until softened. Add sage. Once the rice is done, add to apple mixture.

Add maple syrup. Fill squash with rice mixture and sprinkle with cranberries and walnuts.

Drizzle with maple syrup.

Enjoy! *these are great for a Thanksgiving side dish or a side dish for any night of the week!