Apple And Pecan Filled Acorn Squash
|Acorn squash||2 1⁄2 Pound (2 Medium Sized, 1 1/4 Pound Each)|
|Peeled chopped cooking apple||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Apple pie spice||1⁄4 Teaspoon|
|Chopped pecans||1⁄4 Cup (4 tbs), toasted|
Cut squash in half crosswise, and remove seeds.
Cut bottom of each squash half to sit flat, if necessary.
Place squash halves, cut side up, in a 13- x 9- x 2-inch baking dish.
Add hot water to dish to depth of 1 inch.
Combine apple and next 3 ingredients; spoon evenly into squash halves.
Cover and bake at 350° for 1 hour or until squash is tender.
Sprinkle with pecans.