Total Calories: 603
Cut each squash in half across the diameter. Scoop out seeds and strings. Boil in salted water for 5 minutes. Remove from water and place on a baking sheet prepared with nonstick cooking spray, cut side facing up. Slice piece off bottom if needed to stabilize.
Bring rice mix with seasoning packet to a simmer with broth, vinegar, and 1 tablespoon maple syrup. Cover and simmer for 15 minutes. Remove from heat and let stand uncovered. Meanwhile, saute onion and apple over medium-high heat in 1 tablespoon butter for 1–2 minutes, or until softened. Stir onion and apple into rice mixture with the hazelnuts and cranberries.
Turn toaster oven to bake at 375 degrees.
Spoon rice mixture into squash halves. Stir remaining butter and maple syrup together. Drizzle syrup mixture over squash. Bake for 25–30 minutes, or until lightly browned. Makes 6 servings.
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