apple stuffed acorn squash

1 acorn squash
1 cup (250 mL) Western Family Apple Sauce
1/4 cup (50 mL) golden raisins
1 tbsp. (15 mL) Western Classics Maple Syrup
2 tbsp. (25 mL) chopped walnuts
1 tsp. (5 mL) Western Family Non-Hydrogenated Margarine
2 tsp. (10 mL) grated lemon rind
1/8 tsp. (1 mL) ground cinnamon

1. Cut squash in half, remove seeds and scrape out well.

2. Combine applesauce, raisins, maple syrup, walnuts and cinnamon. Fill squash with mixture.

3. Dot each squash flesh with margarine. Sprinkle with lemon rind.

4. Place stuffed squash in shallow baking pan. Pour hot water to 1/4 inch (1cm) depth.

5. Bake, covered, at 375°F (180°C) for 30 minutes. Uncover dish and bake another 20-30 minutes, or until squash is tender.

Nutritional Analysis:
No. of Servings: 4, Serving Size: 1/2 cup, Energy: 147Kcal, Protein: 1.7g, Fat: 3g, Carbohydrate: 31.2g, Fibre: 2.6g, Iron: 1.1mg

	This winter squash is richer in nutrients than summer squash. Acorn squash is also rich in vitamin A and is a good source of vitamin C, folate and potassium. Baking this fruit will retain most of the important nutrients.