2 med. acorn squash, halved

FILLING:

2 med. apples, peeled if desired, cored and chopped
2 tbsp. water

TOPPING:

3 tbsp. brown sugar
3 tbsp. chopped pecans
1 tbsp. butter
1 tsp. all-purpose flour
1/4 tsp. cinnamon

Scoop out seeds from squash halves. Place cut side down in 12 x 8 baking dish. Cover with plastic wrap. Microwave on high 8-12 minutes, rotating dish 1/2 turn after 1/2 cooking time. Let stand while preparing filling.

In 1-quart casserole, combine apples and water. Cover and microwave on high for 4-6 minutes, stirring halfway through cooking time, until tender.

Combine topping ingredients in small bowl until crumbly. Turn squash cut side up. Place 1/4 of apples in each half. Sprinkle 1/4 of topping on each squash half. Cover with wax paper or plastic wrap. Microwave on high for 2 1/2 to 3 minutes or until topping melts, rotating dish half-way through. Serves 4.