From Paulette Vickery's Recipe Collection

Microwave Acorn Squash

vegetables

1 each acorn squash
2 each granny smith apples
1/4 cup brown sugar
1 tablespoon lemon juice
2 teaspoon ginger
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup sour cream
1 teaspoon lemon peel

Pierce squash in several places. Put in microwave safe container and cook for 6 minutes. Turn squash over and continue cooking until squash is tender, about 10 minutes. Remove container from microwave and set aside for later use. In microwave safe bowl, combine peeled and sliced apples, brown sugar, lemon juice, ginger, cinnamon, nutmeg, and cloves. Cover, and cook 10 minutes, stirring at 3 minute intervals. Cut squash in half, lengthwise, remove seeds and fibers, and place on serving platter. Spoon apple mixture into each squash half. In small bowl, combine sour cream and lemon peel. Spoon over squash halves.

Yield: 8 servings




** **