Super Stuffed Squash

3 acorn squash, halved and seeded1 (6-oz.) pkg. dry cornbread stuffing mix, prepared1 (6-oz.) pkg. long grain and wild rice mix, prepared2 tsp. butter1 onion, diced2 celery ribs, sliced1 clove garlic, minced1 Granny Smith apple, peeled, cored, and diced1 c. chopped fresh mushrooms2 tbs. chopped fresh sage3/4 c. dried cranberries1/2 c. toasted pecans, coarsely choppedPreheat oven to 350F. Lightly grease a large rimmed baking sheet and place the squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.Melt the butter over medium heat in a large saucepan. Add the onion, celery, and garlic; cook until the onion is translucent, about 10 minutes. Add the apple, mushrooms, and sage; cook and stir about 5 minutes more.

Add the prepared stuffing and prepared rice to the cooked vegetable mixture in the saucepan and toss lightly to mix. Pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 minutes.

(adapted from Allrecipes)