Apple Stuffed Acorn Squash ( summer coming)

Last night one of the ladies at the center was mashing up the squash we were going to eat with supper.  I was telling her about a recipe for acorn squash and apple.  Thought I would share it with everyone.. You could add raisins to it too if you like.

BAKED BUTTER NUT SQUASH WITH APPLES..

McCALL'S  COOKING  SCHOOL COOKBOOK

4 medium acorn squash

(about 3 ½ pounds total            1 can( 1 pound 4 ounces )         sliced apples                                ¼ cup light brown sugar,

Packed to measure                       Dash of ground nutmeg

•1.     Preheat oven to 350 F. Lightly grease an oblong baking pan (15x10x1 inches) Wash acorn squash and cut in half lengthwise. Using a  spoon scoop out the seeds and stringy membrane from squash. Halves and decard.

•2.     Place squash halves cut side down in prepared baking pan. Add ½ cup of water to pan. Bake for 45 minutes or until tender pierced with a fork.. Peal and cutup apples.

•3.     Increase oven temperature to 450 degrees. Using a slotted spoon and large fork remove squash from pan, discard accumulated liquid, Return squash to pan cut side up. Lightly sprinkle cavity of each squash with salt and pepper.

•4.     Drain apples well and place in a medium size bowl. Sprinkle with a ½ cup  brown sugar and  toss until apples are well coated and sugar is moistened. Spoon apple mixture into squash cavities. Sprinkle with remaining brown sugar and nutmeg.. ( you can use whole apples If you want ;;; you could add raisins to the apples it you like)

•5.     Return stuffed squash to oven and bake until apples are hot and glazed---about 10 to 15 minutes. If brown sugar glaze has dripped into the pan, spoon over apples again before serving.

•6.     If desired prepare stuffed squash the day before serving, Just reheat in a microwave-oven or in a conventional oven. To serve arrange apple stuffed squash on a large platter and garnish with sprigs or parsley and orange slices. Makes 8 servvings.