3 acorn squash, halved and seeded
2 T. butter
1 C. chopped onio
3 C. peeled, seeded and chopped Ginger Gold apples
1/2 C. golden raisins (optional)
2 T. light brown sugar
1 t. ground cinnamon
1-1/2 C. shredded cheddar cheese
Preheat oven to 350. Place squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water. Bake the squash in the preheated oven for 40 minutes. While the squash is baking, melt the butter in a large skillet over medium heat. Cook the onion and the apple in the butter until the onion has softened and turned translucent (10-15 minutes). Scrape the mixture into a bowl to cool until the squash has finished baking. Once the squash is done, drain off any water remaining in the baking sheet. Stir the raisins, brown sugar, cinnamon and cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven and bake until the filling is hot and the cheese has melted, about 15 minutes.
Serves 6.
Calories 338, Fat 13.2g, Cholesterol 30mg, Sodium 229mg, Carbs 51g, Dietary Fiber 6.1g, Protein 10g