Acorn Squash Stuffed with Apples and Walnuts

Here's a great recipe for Thanksgiving, or any time of the season!

Ingredients:
3 medium acorn squash
3 good baking apples, or any apples you prefer
1/3 cup chopped walnuts
6 tablespoons margarine or olive oil
4 tablespoons light brown sugar
1 teaspoon ground cinnamon
a pinch or allspice or nutmeg
salt and pepper (optional)

Instructions:
1) Preheat the oven to 350 degrees F. Since acorn squash is hard to cut, partially bake or microwave the squash until the skin is soft enough to be broken easily by the pressure of your thumbnail. Allow to cool before handling.

2) Lightly oil a shallow baking dish large enough to accommodate 6 squash halves (multiple dishes or pans can be used).

3) Peel and core apples and cut into small chunks. In a mixing bowl, combine the apples, nuts, margarine or oil, brown sugar, and spices (except salt and pepper) and mix until the sugar is mostly dissolved into the margarine, and the apples are evenly coated.

4) When the squash is cool enough to handle, cut each one in half lengthwise (top to tip). Scoop out the seeds and fibers (save the seeds because they can be roasted and eaten like pumpkin seeds). Wrap each squash half in aluminum foil and arrange them on the baking dish. Spoon the apple mixture into each center, and sprinkle with salt and pepper. If there is any liquid left over in the bowl, pour it over the squash and apples. Seal the aluminum foil over the squash.

5) Bake for 45 to 60 minutes or until the squash is tender.

Yield: 6 servings