Baked Acorn Squash with Apple Stuffing

This is a staple for us in the winter. The squash halves present pretty well and make an attractive side dish. For the kids, I often mash the squash and apple mixture after I take it out of the oven. And the puree freezes well, which is a great plus.

INGREDIENTS (serves 4):

2 small acorn squash (1 1/2 pound total), halved and seeded
1 large or 2 small apples, peeled and diced
2 tablespoons diced celery
2 tablespoons finely chopped onion
2 teaspoons margarine, melted
1 handful of pine nuts
1 pinch of salt
1 pinch of freshly ground pepper

PREPARATION:

Preheat the oven to 400F. Prepare a square baking pan with nonstick pan spray. Place the squash cut side down in the baking pan. Bake 20 minutes.

While the squash is baking, combine the apples, celery, onion, pine nuts, margarine and 2 tablespoons of water in a medium bowl, mix well.

Turn the squash cut sides up. Sprinkle with the salt and pepper. Divide the apple mixture to fill the cavities of the squash. Bake the stuffed squash halves, covered with foil, for 30 minutes or more. Serve hot.