In an ongoing effort to rid my house of apples, I came up with this yummy stuffed acorn squash. We had it with leftover brisket, and it was so yummy.
3 acorn squash, halved lengthwise, with the seeds and stringy stuff scooped out
1 sweet onion, such as Vidalia, chooped
3 cups apples, chopped
2 tablespoons butter
2 cups shredded cheddar
Pre-heat oven to 350.
Spray a baking sheet with cooking spray, and put the squash halves on the sheet, cut side down. Add a tablespoon or so of water to the pan. Bake at 350 for 40 minutes.
Meanwhile, prepare the filling by browning the butter for a minute in a large skillet. Add the apples and onions. Sprinkle with cinnamon and nutmeg to taste. Sprinkle with about a quarter-cup of brown sugar. (I didn’t measure, just sprinkled.) Sautee until the apples are soft. Transfer to a bowl to cool.
When the apple-onion mixture is no longer hot enough to melt the cheese, stir in the shredded cheese.
Spoon the filling into the squash halves, and bake for another 20 minutes.