• Heat oven to 400 degrees F. Grease 15-1/2 x 10-1/2 x 1-inch jelly-roll pan. Brush cut surfaces and inside of squash with tablespoon syrup. Arrange squash, cut side down, on pan.

  • Bake in 400 degree F oven for 30 to 40 minutes or until tender.

  • Meanwhile, toast walnuts in nonstick skillet over medium heat, stirring, 5 minutes or until golden and fragrant. Transfer to paper towel.

  • Heat oil in same skillet over medium-high heat. Add onion and celery; sauté 3 minutes, until just tender. Add apple, raisins, bulgur, broth, cinnamon and salt. Cover; simmer 15 minutes, until bulgur is tender and liquid absorbed. Stir in toasted walnuts.

  • Reduce oven to 375 degrees F. Turn squash, cut side up. Fill with apple mixture. Drizzle with remaining syrup. Bake in 375 degree F oven for 15 minutes. Makes 6 servings.

Nutrition Facts

225 calories; 8 g total fat; 0 mg cholesterol; 103 mg sodium. 39 g carbohydrates; 4 g protein;