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Stuffed Acorn Squash

3 large acorn squash
1 cup water
6 tablespoons butter, melted
1 teaspoon lemon juice
3/4 teaspoon cinnamon
1/3 cup brown sugar, firmly packed
2-1/2 medium Granny Smith apples, peeled, cored, chopped
1/2 cup chopped pecans

Directions ::..

Heat oven to 350F. Place squash (cut in half and seeded) cut side down in two 12″e x 8″ pans with approximately 1/2 water in bottom. Bake 30 minutes, Meanwhile, mix butter, juice, sugar with chopped apples. Divide mixture evenly among soft squash and return to oven for 30 minutes, or until tender. Sprinkle with pecans.

Yield: 6 servings