Acorn Squash with Spiced Apples
rec.food.recipes/Janie McKinney/1997
Serves 2 to 4

1 medium-size (about 1 3/4 pound) acorn squash
2 large (about 1 pound total) Granny Smith or Newton Pippin apples, peeled, cored, and thinly sliced
1/4 cup firmly packed brown sugar
1 tablespoon lemon juice
2 teaspoons minced fresh ginger
3/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup nonfat sour cream
1 teaspoon grated lemon peel

Pierce squash in several places with a sharp knife. Cook squash in microwave oven at full power (100%) for 6 minutes. Turn the squash over; continue cooking at full power until squash is tender when pierced, 8 to 10 more minutes; test at 3-minute intervals. Remove from microwave oven and set aside.

Mix apples, sugar, lemon juice, ginger, cinnamon, nutmeg, and cloves in a 1- to 1 1/2-quart microwave-safe bowl; cover with a lid or plastic wrap. Cook at full power until apples are tender when pierced, 8 to 10 minutes; stir and test at 2 to 3-minute intervals. Cut squash in half lengthwise; remove seeds and strings. Spoon apple mixture (with juices) equally into squash cavities.

Mix sour cream and lemon peel; add to taste to squash and apples.