Another one to try . . . :)

Stuffed Carnival Squash with Wild Rice, Cheddar, and Apples

• 1 large carnival squash (or acorn squash), cut in half horizontally and seeds scooped out
• 1 cup cooked wild rice
• 1 apple, chopped
• 6 oz cheddar cheese, cut into 1/8" cubes
• 1/3 cup whipping cream
• salt and pepper, to taste

Preheat oven to 350 degrees F.

Season cut side of squash liberally with salt and pepper. Put in a baking dish, cut sides down. Roast for 40 minutes.

Meanwhile, combine rice, chopped apples, cheddar, and whipping cream in a medium-sized mixing bowl. Add salt and pepper to taste.

Scoop the filling into the center of the par baked squash, piling it up a bit if necessary.

Return to the oven, and bake for another 30-40 minutes, or until the top is golden and the cheese is bubbling up. Let the squash sit for 5 minutes before serving.

To serve, you can either quarter each half and serve it that way, or scoop out the filling along with some of the flesh of the squash.