Directions

1. Preheat the oven to 350°F. On a large baking sheet, place the squash, cut side down with 1/2 inch water in the oven for 50 minutes, or until soft.
2. Meanwhile, in a large stockpot, bring water and rice to a boil on medium-high heat, about 4 minutes.
3. Cover, reduce the heat to low, and simmer for about 40 minutes, or until tender and liquid has been absorbed. Stir occasionally.
4. In a large nonstick skillet, warm 3 teaspoons of olive oil over medium heat and add the pork. Cook until lightly browned, about 6 minutes.
5. Add onions, garlic, apples, smoked paprika, cayenne, salt, and pepper. Cook another 6 minutes, or until onion is soft. Add the brown rice, mix well.
6. When squash is done, turn cut-side up in the baking dish. Add a teaspoon of olive oil to the center of each squash half.
7. Divide the meat and rice mixture amongst the four squashes and fill the centers. Return to the oven for 10 minutes.

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