Autumn Stuffed Squash

1 Buttercup winter squash, cut in half with seeds scooped out
1 ¼ cups cooked rice
2 tbls butter
¾ cup onion, finely chopped
1 tsp fresh ginger, minced
1 clove garlic, minced
1 medium tart apple, diced
1 orange, sectioned and chopped
¼ tsp cinnamon
¼ tsp allspice
salt
1 tbls maple syrup (optional)
½ cup walnuts (or other nut of your choice), chopped
Plain yogurt

Preheat oven to 400 F. Roast the squash in a baking pan, cut side down with 1/4” of water in the pan for 45-60 minutes until a fork easily pierces the skin and flesh. Remove from oven. Turn oven down to 350 F. Meanwhile, melt the butter in a skillet. Add the onion and ginger and sauté for 5 minutes until soft. Add the garlic, apple, orange and spices and sauté for 5 minutes more. In a bowl, mix the rice and chopped nuts. Add the sauté and season to taste with salt and optional maple syrup. Spoon the mixture into the squash halves and return them to the oven (face up). Bake for 20-30 minutes until heated through. Serve topped with spoonfuls of yogurt.