2 med. acorn squash (1 lb. each)
1 med. apple, sliced (1 c.)
2 med. apricots, sliced or 1 peach (2/3 c.) peeled and sliced
1/4 c. apricot nectar
2 tbsp. honey
1/4 tsp. ground nutmeg
2 tbsp. butter

Halve squash lengthwise; remove and discard seeds. Place squash, cut side down in a 12 x 7 1/2 x 2 1/2 inch microwave-safe baking dish. Micro-cook, on 100% power (high) for 13 to 16 minutes or until just tender, giving dish a half turn once.

Meanwhile, in a small bowl combine apple and apricot slices, nectar, honey and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with butter. Micro-cook, covered with waxed paper, for 5 to 7 minutes or until fruit is hot. Sprinkle with additional nutmeg if desired. Makes 4 servings.