Ingredients

4 small acorn squash (Recipe suggests orange squash; I used green)1/2 cup currents (can substitute raisins)1 cup warm vegetable stock or as needed2 onions, finely chopped4 stalks celery, finely chopped4 cloves garlic, minced1 cup finely diced peeled apple1-1/2 cups corn kernels (This is optional - I didn't use it.)1-1/4 cups very coarse fresh bread crumbs or finely diced bread5 Tbsp. chopped fresh herbs - can use flat-leaf parsley, basil, tarragon, thyme, and/or sage 1 tsp. grated lemon zestsalt and freshly ground pepperAdditional broth or wine for sauteing Preheat oven to 350F. Cut squashes in half crosswise. Take out seeds. Cut a small slice from the top and bottom so they will stand straight. Bake, cut side down, on a baking sheet oiled with spray until soft, about 40 minutes. Transfer to cake rack to cool. For stuffing, plump the currents in the vegetable broth or stock for 10 minutes. Meanwhile, cook onions, celery, and garlic in broth or wine over medium heat until soft. Add apple and corn, if using, and cook about three min

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