Stuffed Acorn Squash

4 acorn squash, halved lengthwise - seeds and membrane removed

2 medium yellow onions, diced         1 Tablsp olive oil

4 ribs of celery, diced                    2 cups of cooked brown rice

1 cup toasted pecans or walnuts, coarsely choppped

1/2 cup raisins          

1 teasp each:   grd ginger     grd cinnamon

1/2 teasp each:    grd cardamom         salt

fresh grd pepper to taste                       Preheat oven to 375

Place squash halves cut side down onto one or two cookie sheets....no

need to oil.  Bake for 30 mins.  In a saute pan, cook the onion in the olive oil

add the celery and saute a few mins more.  Remove from heat and put into

a large bowl, add the rice, nuts, raisins and seasonings.  Remove the squash

from the oven and spoon out some of the cooked squash from each half into

the bowl.  Leave some squash in the shells.  Mix well, then pack back into the

shells.  You may have some mix left over.  This is great as a side dish.

Cover all with foil, bake for 30 mins, removing the foil the last 10 mins.