Stuffed Acorn Squash with Chevre

I came home today ravenous, no dinner waiting for me, and then remembered I had an acorn squash I bought just to roast into a suitable meal! However, since I had no sausages on hand, I had to figure out what else I could fill it with. There's no shortage of recipes, so I just mixed a little of different recipes and added chevre (creamy goat cheese) to make this!

Stuffed Acorn Squash
1 Acorn Squash
1/2 apple
1 celery stick
1/2 medium onion
1 cup cooked brown rice
2-3 oz chevre (I probably only used around 2 oz, but when I tasted it I felt it needed more)
1 T Craisins
1 T chopped pecans
1/4 tsp cloves
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp sage
1 tsp maple syrup
salt and pepper, to taste

Preheat oven to 375. Start rice cooking (whatever method you normally use, I use a rice cooker). Chop onions, celery, and apples. Cut acorn squash in half, and scoop out the seeds (Save the seeds! You can roast them like pumpkin seeds!). Place cut side down on a cooking sheet, and cook for 25-30 minutes, until tender. Heat a frying pan, and saute the onions over medium heat until translucent. Toss in celery, and cook until tender. Mix with rice, apples, pecans, syrup, craisins, chevre, and seasonings. When squash is finished in the oven, remove and fill with rice mixture (you may wind up with extra), making small mounds. Return to oven and cook for an additional 15-20 minutes. Remove from oven and serve.

Technically this makes two servings, but I am so tempted to eat the second right now. Yeah, I'm that hungry! Oh, and if you are wondering, the salad you see there is simply organic spring mix with a store bought dressing, and corn I sliced from the cob and microwaved with less than a pat of butter.