2 organic acorn squash
1 medium organic Granny Smith apple, peeled, cored and diced
1/2 cup onion, finely chopped
1/2 cup chopped organic mushrooms
1 organic celery stalk, diced
1/2 tsp dried thyme
1/2 tsp oregano
1/2 tsp dried sage
½ tsp salt
½ tsp pepper
2 cups cooked organic brown rice
1/2 cup dried organic apricots, chopped
1/4 cup organic raisins or dried organic cranberries
1/4 cup organic apple juice or organic apple cider
Pierce acorn squash all over with a fork and microwave on high for 2 minutes. Remove from microwave and let rest for 1 minute. Cut squash in half from top to bottom (rather than crosswise); scoop out seeds and membranes.
Place squash halves two at a time cut side down in a large microwavable baking dish. Add a 1/4 cup of water and cover with plastic wrap; microwave on high for 5 minutes. Repeat with other two halves; set aside to cool. Preheat oven to 350 degrees.
Sauté apples, onion, mushrooms and celery for 2-3 minutes; sprinkle with spices; stir in remaining ingredients; cook until apple cider is almost evaporated.
Place squash on a large nonstick cookie sheet; spoon stuffing into squash cavities; bake for 30 minutes or until heated through.