Sweet Stuffed Acorn Squash

I had a big honkin’ acorn squash that I picked up from the farmer’s market that I wanted to stuff for dinner last night. When it comes to winter squash, I you can either go sweet or savory and last night I was feeling sweet so I mixed together:

• 1 golden apple, diced
• 3 Tbsp crushed walnuts
• 1/4 cup jumbo raisins
• 1/4 cup orange juice
• 1/8 cup brown sugar
• a few dashes of tea masala (tastes like chai tea spices)
• sea salt

In the meantime, I cooked the acorn squash, whole, in the oven for about 15 minutes to soften it up before slicing it in half and scooping out the seeds.

Once I was able to crack open the squash, I stuffed it with big scoops of the apple walnut filling and baked it in a 400 degree oven for about 45 minutes. Meanwhile, I toasted the acorn squash seeds just like pumpkin seeds with some salt and pepper.

Heavenly. Funk said it tasted like dessert for dinner. Every bite had a spoonful of thick squash with the sweet filling. The orange juice added a nice tangy flavor, and I even sprinkled on some last minute sea salt to get a sweet/salty taste.

How do you stuff your squash?