As promised, I've got another squash and apple recipe for you today. This time I trying to make a dent in my stock pile of acorn squashes. I brought home several from my trip to Gordon Skagit Farms. And then on top of that, I received a couple in my CSA box this week. So I'm buried in acorn squash! But I don't mind much. There are much worse problems to have. Acorn squash just begs to be stuffed. Once you cut it in half and scoop out the seeds you have the most perfect little edible bowl staring you right in the face. So naturally I was compelled to whip up a hearty and healthy stuffing. On a whim I tossed together some cooked wild rice, onions, celery, apples, kale and pecans for a colorful and flavorful stuffing that provides just the right amount of texture and contrast to the softness of the cooked squash. This was a total "clean out the refrigerator" type of recipe. Which means it's highly adaptable to whatever you may have on hand. Leeks or shallots would be great in place of the

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