Preparation:
Preheat oven to 400F.
Cut the squash in half lengthwise and scoop out seeds and stringy portions.
Brush the cut sides of the squash halves with the melted butter and season to taste with salt. Arrange, cut side down, on a lightly greased baking pan.
Pour in hot water to a depth of 1/2 inch and bake until barely tender when pierced with a wooden skewer, about 35-45 minutes.
Melt 2 Tblsp. butter in a skillet over medium-high heat. Add the shallot or onion and saute until almost soft, about 4 minutes. Stir in the garlic,
apple, and cranberries and saute until the apples are soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.
In a bowl, combine the apple mixture, bread crumbs, and cheese. Mound in the cavities of the baked squash halves and arrange in a baking dish. Bake until
the squash is tender, the filling is heated through, and the cheese melts, about 20 minutes.
Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on paper
towels, then crumble. Remove the squash from the oven, sprinkle with the crumbled bacon, and serve hot. |
