Acorn squash (or squash of your preference)
Early Harvest Stuffing

1 tablespoon olive oil
1 yellow onion, chopped
¾ cup celery diced
1–1½ cups rice (red rice, brown rice, etc.)
Bouillon cube
½ cup pecans, coarsely chopped (or walnuts, hazelnuts)
½ cup dried apricots, diced
½ cup whole cranberries
2½ teaspoons ground ginger
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon black pepper

Side dishes
Mashed potatoes
Mashed rutabaga
Cranberry relish
Corn kernels
Green beans with slivered almonds


Directions (to prepare squash):
1. Cut squash half, use spoon to remove seeds
2. Bake squash facing down in the oven for 20-30 minutes at 375oF

Directions (to prepare rice):
Cook with 2-3 cups water

Directions (to prepare the stuffing):
1. Heat olive oil in a pan, add onion and celery to saute
2. While waiting for the saute, put cooked rice in a mixing bowl, then
3. Add pecans, mix
4. Add dried apricots, cranberries, mix
5. Add ginger, cloves, cinnamon, salt, pepper and the saute (1), mix
6. Scoop out some of baked squash into the mixing bowl, mix, then
7. Put some of the stuffing into the squash, cover with aluminium foil and bake in the oven for 375oF for 20-30 minutes

Serving:
Prepare a plate with all side dishes in place, put the baked squash at the center of plate, and enjoy..