2 acorn squash, halved and seeded
1 tablespoon of melted butter or margarine
1/4 teaspoon of salt
1/4 teaspoon of ground cinnamon
2 cups of cooked white or brown rice, (cooked in chicken broth)
1 cup of unsweetened applesauce
1/2 cup of chopped celery
1/2 cup of chopped toasted pecans
1/4 cup of  firmly packed brown sugar
1/2 teaspoon of onion powder
1/2 teaspoon of ground ginger
4 small apple wedges with peel

Place squash cut-side down in shallow baking pan. Bake at 350ºF.  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.