Once again I do not have a true recipe, I just threw stuff together, but it turned out awsome.

Stuffed Acorn Squash

2-3 acorn squash
1 lb. sage pork sausage
1 lg granny smith or other tart apple diced
1 lg handful dried cranberries (~3/4 C)
1 sm can beef broth
4 scoops cooked brown/wild rice mix (~2 C), still warm
1 sm onion diced

Split acorn squash lengthwise, scoop out seeds, place cut side down on foil lined pan and bake at 350 for about 1 hour. Remove from over and turn halves over to form "bowls".

In large skillet, fry sauage until almost done. Add onion and continue cooking until sausage is done and onion is translucent. (If there is excess fat, you might want to drain it off at this point, I did not have any.) Add cranberries and half of the can of broth, cover and simmer for about 5 minutes to plump berries. Add rice and and apple and stir to combine. Add more broth as needed, the rice will absorb some liquid.

Divide the stuffing mixture between the squash halves and bake uncovered in the 350 oven for about 20 minutes.