acorn squash with apples

I've had several successful hard squash experiments since I was ruminating on the subject, and the first came from Natalie, who once again dropped an awesome suggestion for a recipe. I made this without any modifications from the Mayo Clinic formula as breakfast over the weekend:

• 1 Granny Smith apple, peeled, cored and sliced
• 2 tablespoons brown sugar
• 1 small acorn squash, about 6 inches in diameter
• 2 teaspoons trans-free margarine

In a small bowl, mix together the apple and brown sugar. Set aside.

Pierce the squash several times with a sharp knife to let the steam escape during cooking. Microwave on high until tender, about 5 minutes. Turn the squash after 3 minutes to ensure even cooking.

Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds. Fill the hollowed squash with the apple mixture.

Return the squash to the microwave and cook until the apples are softened, about 2 minutes.

Transfer the squash to a serving dish. Top each half with 1 teaspoon margarine and serve immediately.

This was a great main breakfast course, topped off with toast and cheese that also came to us from Breezy Willow. The sweetness of the apple mixture was a good counterpoint to the nutty acorn squashflesh, and the textures were very complimentary. Should any acorn squash further wander into my possession, I'll be doing this one again.