Stuffed Acorn Squash

Stuffed Acorn Squash 

Yields: 2 servings

1 large acorn squash, halved and seeded
1 cup water
3 tablespoons butter, melted
1/2 to 1 teaspoon lemon juice
1/2 teaspoon cinnamon
2 tablespoons cup brown sugar, firmly packed
1 large apple peeled, cored, chopped
1/4 cup chopped nuts of your choice

Heat oven to 350 degrees F.

Place acorn squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 15 minutes. Remove from oven.

Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, and chopped apples. Divide mixture evenly among partially cooked squash and return to oven for 45 minutes or until tender when flesh is poked with a fork. Sprinkle with chopped nuts to serve.