Apple and Walnut Stuffed Squash. Cook the Acorn Squash cut side down in 350 degree oven for a half-an-hour. While the Squash is cooking peal and chop an apple, a half cup of walnuts, and half an onion. Soften the onion on the stove on medium-low in some olive oil. While the onion is softening mix the apples and walnuts with whatever herbs you are using, I used sage, thyme, and a little rosemary. Add the apple, walnut, and herb, mixture to the onion and cook for the final 2-3 minutes of the onion softening. Remove squash from oven, flip it over, lightly score the flesh with a fork. Pile the apple, walnut mix into the squash, cover with a lid or foil and return the squash to the oven for another 30 minutes or so. Remove from oven and dig in.

Squash last a long time in storage without refrigeration and you could replace the apples with fruit that’s been dried and rehydrated (raisins, pine nuts, and pre-cooked bulgar wheat would be a good filling as well), so it’s a Zombie Apocalypse Approved Recipe as well.