Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              Small  or one large winter squash
  1         Tablespoon  unsalted butter -- melted salt
  2         Tablespoon  unsalted butter
     1/2           Cup  minced shallot or finely chopped yellow onion
  1           Teaspoon  minced garlic
  2                Cup  coarsely chopped unpeeled tart apple
     1/2           Cup  coarsely chopped fresh cranberries
     1/2      Teaspoon  ground cinnamon
     1/4      Teaspoon  freshly grated nutmeg
  2                Cup  unseasoned fine dry bread crumbs
  1                Cup  freshly grated cheddar -- jack, or swiss cheese
     1/4         pound  sliced smoked bacon

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.

Nutritional Information:

2452 Calories (kcal); 276g Total Fat; (98% calories from fat); 3g Protein; 4g Carbohydrate; 745mg Cholesterol; 39mg Sodium