1 lg. acorn squash
1/4 lb. ground pork
1 lg. apple, peeled, cored & chopped
2 tbsp. brown sugar (save 1/2 for topping)
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/2 tsp. salt
butter

Cut squash in half; remove seeds and membrane. Cover and cook in boiling water for 10 minutes. Scoop out pulp from shells, leaving 1/2" margin.

Cook pork until brown, stir in apple and pulp. Cook over medium heat for 10 minutes, stirring often. Add sugar, nutmeg, cinnamon and salt; mix well. Spoon into squash shells, dot with butter. Sprinkle remaining brown sugar. Place shells in a shallow pan; bake at 350 degrees for 30 minutes. Yield: 2 servings. Serve with salad, crusty bread and apple pie or cobbler.