Gather the ingredients and preheat oven to 400 F. The Spruce / Victoria Heydt

Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside. The Spruce / Victoria Heydt

In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes. The Spruce / Victoria Heydt

Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine. The Spruce / Victoria Heydt

In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half. The Spruce / Victoria Heydt

Place on baking sheet and cover each squash with foil. The Spruce / Victoria Heydt

Bake for 40 to 45 minutes, or until squash is soft. The Spruce / Victoria Heydt