apple-stuffed acorn squash

How To Make apple-stuffed acorn squash

• 1

  Cut the squash in half crosswise. Remove and discard the seeds and membranes.
• 2

  Place the squash, cut side down in an 8-inch square baking dish. Pour water into the baking dish to a depth of 1/2 inch. Bake, uncovered, at 375 degrees F for 40 to 45 minutes or until the squash is tender.
• 3

  Remove from the oven and drain well. Scoop out the pulp, leaving a 1/4 inch thick shell. Set the squash pulp and shells aside.
• 4

  Saute diced apple in the butter in a small skillet over medium heat for 5 minutes. Add the apple cider and the remaining ingredients, and cook for 2 minutes.
• 5

  Combine the apple mixture and the reserved squash pulp in a medium bowl; stir well. Spoon into the reserved shells. Place in an ungreased 8-inch square baking dish. Bake, uncovered for 10 minutes or until thoroughly heated.
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