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Stuffed Acorn Squash




Source of Recipe


Jana Church


List of Ingredients




2 acorn squash (1 to 1 1/2 lbs each)
1 large, tart red apple, diced
2 tablespoons chopped nuts
2 tablespoons packed brown sugar
1 tablespoon butter or margarine, melted

Recipe



Heat oven to 350 degrees F (175 degrees C).
Cut each squash in half lengthwise.
Remove the seeds and fibers.
Place the squash with the cut side up in an ungreased pan.
Bake for 30 minutes.
In a small mixing bowl, combine the apple, nuts, brown sugar and melted butter.
Spoon this mixture into the squash halves.

Return the squash to the over and continue baking for 30 minutes longer
or until the squash is tender.