Auntie Dawn's Stuffed Squash

I wanted a lower sugar alternative to candied squash. This hit the spot and turned out to be very satisfying and healthier than it's candied cousins. I used Jonagold apples, but Granny Smith would also add great flavor.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  acorn squash
• 1  cup apple, chopped
• 1  cup celery, chopped
• 1⁄2 cup dried cranberries
• 1  tablespoon olive oil
• 1  tablespoon butter
• 1⁄4 cup brown sugar, packed
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 teaspoon salt

Directions

1. Cut the squash in half lengthwise and clean out the seeds. Place cut side down on parchment lined baking sheet. Bake in preheated 350 degree oven for 30 minutes.
2. While the squash are baking, warm the butter and oil in a saute pan over medium heat and add the apples and celery. Saute for 5 minutes. Add the cranberries, brown sugar and spices. Stir until combined and remove from heat.
3. Remove squash from oven. Turn squash right side up, top each with filling and return to oven for 25-30 minutes. Remove from oven, and (using an oven mit and ice cream scoop), scoop out the shells and serve. Can be refrigerated and reheated the next day.