Makes 4 servings.



  1. Place squash cut side down in shallow baking pan.
  2. Bake at 350 °F for 30 minutes.
  3. Meanwhile, saute almonds in butter until golden brown in large skillet over medium heat.
  4. Add onion, celery, apples, poultry seasoning and pepper; continue to cook until vegetables are tender-crisp.
  5. Stir in rice; continue stirring until mixture is heated through.
  6. Turn squash cut side up; brush with melted butter and sprinkle with salt and pepper.
  7. Fill evenly with rice stuffing
  8. Cover and bake at additional 45 to 50 minutes.
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