2 acorn squashes
2 apples
2 tablespoons margarine
1/2 teaspoon cinnamon
4 tablespoons brown sugar
1. Cut the acorn squashes in half vertically
(with the stem of the squash at the end of one half and the
bottom of the squash at the end of the other half) and scoop
out the seeds.
2. Dice the apples into 1/2 inch pieces, and mix in a bowl
with the cinnamon and half the brown sugar.
3. Place the acorn squashes upright on a baking pan, with
the insides of the squashes pointing up. If a squash does
not stand upright, cut off the bottom tip so that it is flat.
4. Fill the hollow of each squash with the margarine, then
add the apple mixture, until just above the rim of the squash.
5. Cover the pan with aluminum foil and bake the squashes
on medium-high heat (400 degrees) for 35-45 minutes, until
they are just tender.
6. Remove the aluminum foil from the pan, sprinkle 1/2 tablespoon
of brown sugar over each squash, and bake for another 5 minutes
uncovered.
