Stuffed Acorn Squash

I don't care for squash of any type, but my sister-in-law loves it. This is a recipe I came up with and fix it for her every Thanksgiving.

4 acorn squash - halfed and seeded
currants
chopped walnuts
cinnamon
nutmeg
clove
butter
maple syrup
salt and pepper

Amounts depend on the size of your squash. It's all to your taste.

Place currants in sauce pan with Triple Sec. Heat to simmer, and cook for about 10 minutes. Remove, cool and then drain.

Salt and pepper squash halves. Place halved squash UPSIDE DOWN on a cookie sheet. Pour boiling water in to cover the bottom of the pan. Steam the squash in a 350 oven for about 45 minutes, or until fork tender. Remove and let cool just a bit. Melt butter with maple syrup. In a separate bowl, mix soaked currants, nuts, and spices together. Brush acorn squash insides with the butter/syrup mixture. Fill cavities with the nut and currant mixture. Pour remaining butter/syrup over the tops of the squash. Bake at 350 for approximately 20 minutes or until hot.