BAKED ACORN SQUASH STUFFED WITH APPLES

 

Salt to suit taste, optional

4 medium-size acorn squash

1 can (1.25-lb) sliced apples packed in water
1/2 cup Splenda Brown Sugar Blend, packed (or your favorite brown sugar substitute)
Dash of ground nutmeg
1/2 tsp ground cinnamon
Preheat oven to 350 degrees.
Lightly grease an oblong cookie sheet in 1-inch sides; set aside.

Wash squash and cut in half lengthwise. Using a small spoon, scoop the seeds and membranes from the squash halves and discard.

Place the squash halves, cut side down, into the prepared pan. Add 1/2 cup water and cover the pan tightly with aluminum foil.

Bake squash for 45 minutes at 350 degrees. When squash is done it will be tender and a fork can easily pierce the skin.

Increase the oven temperature to 425 degrees. Using a slotted spoon and a large fork, remove squash from the pan and discard the accumulated liquid. Return the squash to the pan, this time cut sides up. Lightly sprinkle some salt into each squash.

Drain the apples well and place in a bowl. Sprinkle with about 2/3 of the Splenda blend and toss until the apples are coated. Spoon the mixture evenly into the squash cavities. Sprinkle with the remaining Splenda, nutmeg, and cinnamon.

Return squash to the oven and bake until the apples are hot and glazed, about 10 to 15 minutes. If some of the glaze drips onto the pan, spoon back over the apples before serving.

I suggest serving with a lean protein food.

file photo