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Acorn squash stuffed with apples

SERVES 4

2 small acorn squash

2 small to medium apples, peeled, cored and chopped into 1/2- inch dice

2 tablespoons raisins

2 tablespoons lemon juice

1/2 teaspoon cinnamon

Preheat the oven to 350 degrees. Cut the squash in two. Scoop out and discard the seeds. Place cut side down on a greased cookie sheet and bake for 15 minutes at 350 degress. In a small bowl, toss the apples and raisins with the lemon juice and cinnamon. Remove the squash from the oven. Turn them cut side up and fill the cavities with the apple-raisin mixture. Return to the oven and bake for a further 12 to 15 minutes or until the squash and apples are fork-tender.

Claire Hopley

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