Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        acorn squash
   2      cups          apples -- finely chopped
     1/2  cup           butter or margarine
   1      teaspoon      ground cinnamon
   1      teaspoon      salt
   2      teaspoons     lemon juice
   1      cup           chopped pecan valley fancy large pecan -- divided
                        -- pieces
                        generous dash nutmeg

Preparation:

Cut squash in half crosswise and remove seeds. Bake, cut side down, in a shallow pan at 3500 for 45 minutes. Remove cooked squash from shells and mix with apples, butter, cinnamon, salt, lemon juice and 3/4 cup pecans. Spoon into shells and top with nutmeg and remaining pecans. Bake at 350 for 10 minutes.

Nutritional Information:

322 Calories; 23g Fat (61% calories from fat); 2g Protein; 32g Carbohydrate; 61mg Cholesterol; 771mg Sodium