Ingredients:
* 1 medium acorn squash
* 1 medium sweet apple (not Granny Smith)
* 3/4 cup walnuts
* 1/4 cup brown sugar
* Ground cinnamon, to taste
* 3 – 4 teaspoons butter
Directions:
Step 1: Preheat oven to 350 degrees F. Wash, cut lengthwise, and de-seed acorn squash. (I use a small ice cream scoop to do this.)
Step 2: Place the following in a bowl as you prepare them. Peel, core, and coarsely chop the apple. Roughly chop walnuts.
Step 3: Add brown sugar and cinnamon. If you are diabetic, you can use plain Splenda.
Step 4: Add butter. Mix well with your hands.
Step 5: Add the mixture to the hollowed-out cavity of both halves of the acorn squash.
Step 6: Place the halves back together. Wrap tightly in aluminum foil. Place in a shallow baking pan.
Step 7: Bake at 350 degrees for 45 minutes to 1 hour or until the squash gives to light pressure.
Step 8: Remove from foil. Using a spoon, core out the inside and add the filling to a serving bowl. Add more brown sugar if needed.
Mmmmmmm Jillicious!