4 med. acorn squash, 3 1/2 lbs.
Salt
1 (1 lb., 4 oz.) can sliced apples, packed in water
3/4 c. light brown sugar, packed
Dash ground nutmeg

Preheat oven to 350 degrees. Lightly grease an oblong baking dish. Wash squash and cut in half lengthwise. Scoop out seeds and stringy membrane. Place halves, cut sides down on prepared pan. Add 1/2 cup water to pan. Cover pan tightly with aluminum foil. Bake 45 minutes or until tender. Squash is done when skin and flesh can be pierced with a fork. Increase oven temperature to 425 degrees.

Remove liquid from pan. Turn, squash cut sides up. Drain apples well. Place in medium bowl. Sprinkle with 1/2 cup of brown sugar and toss until coated. Spoon apples into squash cavities. Sprinkle with remaining sugar and nutmeg. Bake until apples are hot and glazed 10 to 15 minutes. Can be made the day before and reheated in microwave or conventional oven. 8 servings.