BAKED ACORN SQUASH WITH APPLE-WALNUT STUFFING

"When the sweetness of apples mingles with the earthy flavors of herbs and squash in this easy-to-prepare dish, the results are superb."

2 acorn squash, halved and seeded
2 tsp canola oil
1/2 onion, chopped
1 tbsp snipped fresh cilantro or parsley
1/4 tsp ground black pepper
1 apple, diced
1/4 cup coarsely chopped walnuts
1 1/2 cup soft bread crumbs
1/3 cup apple juice
2 tbsp lemon juice
3 tbsp honey or light molasses

Cut a thin slice off the bottom of each squash half. Place halves, skin side up, roasting pan. Add water to pan to a depth of 1/2 inch. Tightly cover pan with foil.

Bake at 400 degrees F until squash is tender, 20 to 25 minutes.

Meanwhile, warm oil over medium heat. Add onions, cilantro and pepper. Saute until onions are soft, 3 to 4 minutes.

Remove pan from heat and stir in apples, walnuts, bread crumbs and enough apple juice to moisten mixture.

Turn squash halves over and sprinkle with lemon juice. Spoon apple mixture into each squash half; drizzle with honey.

Bake uncovered until apple mixture lightly browned, about 15 minutes.

Servings: 4

Per serving: 244 calories, 7.3 g fat (26% of calories), 0 mg cholesterol, 95 mg sodium, 4.9 g dietary fiber.

Source: Recipe magazine: Prevention's Quick and Healthy Cooking, December 1995