Harvest Stuffed Squash/Autumn Salad

Around the fall, I just love hot soups, scented candles, apple picking, and anything made out of pumpkin or squash!  This simple recipe I came up with was a big hit with my little crew!  My daughter commented that the filling was what pies were made out of!  I have never had a pie made out of this particular filling, but I'll bet it would be tasty! That will be a future post!  For now, enjoy this wonderful time of year and this yummy acorn squash recipe!

Ingredients:
1 large acorn squash or 2 small
1 apple, peeled, cored, and chopped
1/3 c. shredded unsweetened coconut (can often be found in "bulk" bins, or check out your local                                                                       health food store!)
2 T coconut oil
2/3 c. pecans or walnuts, or a combination of the two
2/3 c. chopped dried fruit of choice (I love a mixture of dried cherries, apricots, raisins, and dried                                                                 cranberries)

Directions:
Halve the squash and remove seeds.  In a bowl, combine the remaining ingredients.  Heap mixture into the middle of the squash.  Place squash into a casserole dish with an inch or so of water in the bottom, and cover with aluminum foil.  Bake at 400° for approximately 45 minutes, or when a fork can easily pierce the acorn squash shell.

Note: If you have any leftover filling, toss it with some greens for a delicious fall salad!  Drizzle on a bit of real maple syrup and a squeeze of lime or lemon for an easy dressing!