1 med. butternut squash
1 c. finely diced, unpeeled apple
1/8 tsp. cinnamon
1/4 tsp. black pepper
1/2 c. water
2 tbsp. butter
1/8 tsp. ginger
1 c. grated cheddar cheese
1/4 c. chopped onion
1 c. cottage cheese
1/4 tsp. salt
Dried parsley

Slice squash in half lengthwise. Place face down on a baking dish. Add 1/2 cup water. Bake at 350 degrees for 45 minutes until shell is firm enough to be stuffed. Saute onion and apple in butter until onion is transparent. Stir in cottage cheese and seasonings. When squash is tender, cube it and carefully scoop it out. Combine squash with apple mixture. Spoon back into shells. Top with cheese and dried parsley. Bake without water in the dish at 375 degrees for 15 minutes. or until steamy and heated through.