2 med. sized acorn squash or 2 sm. butternut squash, about 1 1/4 lb. each
1 tbsp. butter
3 c. peeled chopped apples, preferably tart cooking apples
1/2 c. onion, chopped
2 c. low fat cottage cheese
3/4 c. grated cheese (Cheddar, Swiss or Gouda)
1/4 c. lemon juice
2 tbsp. raisins
1/4 tsp. cinnamon plus a few sprinkles for garnish

Cut the squashes in half lengthwise (through the stem to the flower end), scoop out and discard the seeds and strings, and place the squashes cut side down on an oiled baking pan. Bake the squash in a 350 degree oven for about 30 mintues or until they are tender.

In a small skillet, melt the butter and saute the apples and onion for about 5 minutes or until the onion is translucent.

In a large bowl, combine the apple-onion mixture with the cottage cheese, grated cheese, lemon juice, raisins and 1/4 teaspoon cinnamon. Fill the cavities of the baked squash with the stuffing. Sprinkle then with additional cinnamon. Place the stuffed squashes on a baking sheet or in a shallow pan, and cover them with foil.

Bake the squashes in a 350 degree oven for about 20 minutes or until they are heated through.