8 med. acorn squash
2 (1 lb. 4 oz.) cans sliced apples, packed in water, drained
1 1/2 c. light brown sugar, packed
Salt
Dash of nutmeg

Preheat oven to 350 degrees. Wash squash, cut in half lengthwise. Scoop out seeds and membranes. Place cut side down in two 9x13 inch pans. Add 1/2 cup water to each pan and cover tightly with foil. Bake 45 minutes or until tender. Increase oven temperature to 425 degrees.

Drain squash. Toss apples with brown sugar. Sprinkle squash cavities with salt. Spoon apple mixture into squash. Sprinkle tops with remaining brown sugar and nutmeg. Bake until apples are hot and glazed, about 10-15 minutes.