->Stuffed Squash 03 <-

Split 2 decent-sized acorn squashes lenthwise down the middle.

Remove the seeds and bake, face-down, on an oiled tray for 30

minutes at 350 or until tender enough to eat. Then they're ready

for the filling:

2 medium-sized cooking apples, chopped

2 cups cottage cheese

juice from 1 lemon

1/2 cup chopped onion

3 tablespoons butter

dash of cinnamon

3/4 cups grated chedder

Saute apples and onion in butter until onion is clear. Combine with

the remaining ingredients and stuff the squash. Bake, covered,

15-20 minutes until heated through.