A quick and delightful recipe for a sweet and savory stuffed acorn squash, perfect for a cozy meal.
Cut each acorn squash in half lengthwise and scoop out the seeds and fibers.
Use a sturdy spoon to easily scoop out the seeds and fibers.
Place the squash halves cut-side down in a microwave-safe dish with a small amount of water.
Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
In a mixing bowl, combine the diced apple, chopped celery, dried cranberries, brown sugar, butter, walnuts, and pumpkin pie spice.
Mix the ingredients thoroughly to ensure even distribution of flavors.
Turn the cooked squash halves over and fill the centers with the prepared apple mixture.
Pack the filling gently to avoid spilling during cooking.
Microwave the stuffed squash halves until the filling is heated through and the squash is tender.
Let the dish rest in the microwave for a few minutes after cooking to allow the flavors to meld.
Serve the stuffed squash warm and enjoy.
Garnish with a sprinkle of chopped nuts or a drizzle of honey for added flair.
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