Recipe: Baked Acorn Squash Stuffed with Nuts and Apples (serves 2)

BAKED ACORN SQUASH STUFFED WITH NUTS AND APPLES

1 medium acorn squash*
1 large apple, peeled, chopped
1 to 2 teaspoons honey
1 teaspoon lemon juice
OPTIONAL:
1 to 2 tablespoons chopped walnuts
1/4 teaspoon ground cinnamon

Preheat the oven to 350 degrees F.

Cut the acorn squash in half and remove the seeds. Bake the squash upside down for 30 minutes.

Meanwhile, combine the apple, honey, lemon juice, nuts, and cinnamon. Fill the squash halves with this mixture and bake for another 30 minutes, or until the squash is soft. Serve hot.

*Look for acorn squash with dark green skins that have "the kiss of the sun" -- a large spot of orange. Although not a guarantee, it is usually an indication that the flesh will be deep orange and sweet.

Makes 2 servings
Source: The Occasional Vegetarian by Karen Lee and Diane Porter