8 lg. golden apples
1 c. apple cider
1/2 c. brown sugar
2 (12 oz.) pkgs. frozen spinach (I use fresh squash)
2 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg

Core apples, leaving them whole. Cut 1/2 inch off top. Scoop out pulp leaving shells. Reserve pulp. Place apples in shallow baking dish.

Combine cider and 1/2 cup brown sugar. Heat until sugar dissolves. Pour over apples. Bake at 325 degrees for 40-45 minutes basting apples with syrup occasionally.

Meanwhile chop reserved pulp, combine with squash and butter. Cook until butter is melted, if using fresh cooked squash. If using frozen squash cook until squash is thawed. Add 1 tablespoon brown sugar, salt and nutmeg. Beat until smooth. Spoon squash mixture into apples. Sprinkle with nutmeg. Bake 15 minutes longer, basting with syrup. 8 servings.