Cookin’ With Cathy: Stuffed Acorn Squash 


1 acorn squash, stem removed, halved and seeded Filling: 1/2 cup walnuts, chopped 1 medium apple, peeled and diced 1/4 cup light brown sugar 1 Tbsp. flour 1/2 tsp. ground cinnamon 1/8 tsp. ground nutmeg 1 pinch salt 1 pinch chili powder 1/2 tsp. lemon juice 2 Tbsp. unsalted butter, melted


Preheat oven to 425º.Combine all filling ingredients in a medium bowl and set aside.Place acorn squash, cut side down, on a rimmed baking sheet. Pour 1 cup water into sheet. Place in preheated oven and bake for 25 minutes. Remove from oven, reduce heat to 350º. Carefully turn squash over and stuff with filling, dividing evenly. Add more water to pan if needed. Place back into oven and bake for 30 – 35 minutes until filling is browned and squash is tender. Remove from oven and allow to cool for 5 minutes. Slice and Serve.