Ingredients
- 4 apple (wedges)
- 2 acorn squash
- 240 ml unsweetened applesauce
- 65 gr pecans (chopped toasted)
- 55 gr packed brown sugar
- 50 gr celery (chopped)
- 14 gr melted butter
- 1 gr salt
- 1 gr cinnamon (ground)
- 1 gr onion powder
- 1 gr ginger (ground)
Place squash cut-side down in shallow baking pan. Bake at 180ºC for 30 minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.
