Stuffed Acorn Squash

by Pat Ristow

3 medium acorn squash
4 1⁄2 cups chopped all-purpose apples
3/4 cup chopped walnuts
1/4 cup packed brown sugar
6 Tbsp. margarine or butter

Heat oven to 400°. Cut each squash lengthwise in half; remove all seeds and fibers. Place cut sides down in rectangular baking dish, 13″ x 9″ x 2″. Pour water to 1⁄4″ depth. Bake 30 minutes.

Mix apples, walnuts and brown sugar. Spoon apple mixture into squash halves. Top with 1 Tbsp. margarine. Bake 30 minutes longer or until squash is tender.

You can use less margarine, if you prefer, to make it less fat free. This is especially good with ham, but goes well with most anything.