Honey-Walnut-Wild Rice Stuffed Butternut Squash

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2
medium butternut squash, halved lengthwise, seeds removed
1
(15-oz.) can cooked wild rice, drained
1/2
cup sweetened dried cranberries
1/4
cup chopped walnuts
2
tablespoons honey
1/2
teaspoon dried marjoram leaves
1/2
teaspoon salt
2
tablespoons frozen apple juice concentrate, thawed
2
teaspoons butter, melted

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