1 pkg. frozen escalloped apples
2 acorn squash, halved lengthwise
1/2 c. chopped walnuts

Thaw escalloped apples. In deep large skillet bring 1/2 inch of water to boil. Add squash cut side down. Cover and simmer until almost tender, approximately 20 minutes. Drain well. Place cut side up in baking dish. Add chopped walnuts to apples and pack mixture into squash cavities. Garnish with chopped walnuts, if desired. Bake at 375 degrees for 20 to 30 minutes. Leftover ham, bacon or sausage may be added to the apple/nut filling.