This looks great, I'm going to make it this evening, I'll let you know how it turns out. Ok, I made it and now I'm revising it to taste even better!
2 medium acorn squash
1 cup cooked brown rice
1 med apple peeled and finely chopped
¼ c thinly sliced celery
¼ c finely chopped onion
¼ c dark raisins
a few chopped walnuts (to taste)
1 TB butter flavored sprinkles (also some for sprinkling in the inside of the squash before adding rice mixture)
¾ tsp dried thyme
salt/pepper to taste
Cut each squash in half crosswise, and scoop out and discard seeds. Trim a small piece off the bottom of each squash half to allow it to sit upright. Sprinkle the inside of the squash with some of the butter flavored sprinkles.
Combine the remaining ingredients in a medium sized bowl and mix well. Divide the mixture among the squash shells.
Coat a large baking dish with nonstick cooking spray and arrange the stuffed shells in the dish. Add a little water to the pan to keep some steam inside. Cook tightly covered at 350° for 50 minutes to 1 hour or until the squash are tender. Serve hot