Apple Stuffed Acorn Squash

1 acorn squash
2 to 3 apples
1/4 cup brown sugar
1 pat of margarine
dash of nutmeg
dash of salt, optional

Slice the acorn squash in half and scrape out the seeds and the strings.

Place face down in casserole pan filled with 1/2 inch of water and place in a 350F oven for about 10 to 15 minutes.

While the squash is steaming there, peel and slice the apples and mix in the brown sugar.

Take the squash out of the oven, place face up and fill the cavities with the apple mixture, add a pat of margarine to each and top with a shake or two of nutmeg as taste dictates.

Cover very lightly with foil and bake until the apples and the squash are soft and cooked, approximately another 1/2 hour.

Serves 3 to 4. Preparation time 45 minutes.