Apple Stuffed Squash (based on a Mollie Katzen Recipe)

Cut your squash in half and remove the seeds, then bake face-down on an oiled tray for about 30 min at 350, or until the squash is tender.

Cook 1 to 2 cups wild or brown rice, depending upon size of squash cavity.

While rice and squash are cooking, sauté two chopped apples, one chopped onion, and ½ cup chopped walnuts until walnuts are toasted and onions are clear.

Combine cooked rice, sautéed ingredients, ¼ cup of dried currants, juice of one lemon, and about ¼ tsp of cinnamon, 1 tsp cumin, and ½ tsp coriander. Stuff the squash cavities with this mixture, return to oven, and bake for an additional 15 to 20 minutes, or until warmed through.