2 med. acorn squash
2 c. finely chopped apples
1/2 c. butter
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. lemon juice
1 c. chopped pecans
Generous dash nutmeg

Cut squash in half crosswise and remove seeds. Bake, cut side down in shallow pan at 350 degrees for 45 minutes. Remove cooked squash from shells and mix with butter, apples, cinnamon, salt, lemon juice and pecans, reserving 1/4 c. pecans for topping. Spoon into shells and top with nutmeg and remaining pecans. Bake at 350 degrees for 10 minutes. 4 servings.