2 medium acorn squash, cut in half, seeds removed
1/2 cup maple syrup, divided
2 cups cooked extra long grain rice
1/2 medium apple, unpeeled, chopped
1/3 cup dried cranberries
1/3 cup chopped pecans
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons margarine, melted
1/2 teaspoon cinnamon
Preheat oven to 375. Spray 13 x 9-inch baking dish with nonstick cooking spray. Place squash halves in baking dish. Brush cut surfaces of squash with 2 tablespoons maple syrup.
In medium bowl, combine rice, apple, cranberries, pecans, onion, 1/4 cup maple syrup, parsley, margarine, and cinnamon; mix well. Spoon into squash halves. Cover tightly with foil and bake 1 hour or until squash is tender. Drizzle with remaining 2 tablespoons maple syrup. Serves 4.
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