2 small acorn squash (14 to 16 oz. each)
1 1/2 cups chopped cooking apple
1/4 cup chopped celery
2 tbs. chopped walnuts
1 tbs. sugar
1/2 tsp. ground cinnamon
Salt

Cut squash in half lengthwise; remove seeds. Place squash halves, cut side down, in a shallow baking dish. Bake in a 350 degree oven for 40 to 45 minutes or till almost tender.

Meanwhile, stir together apple, celery, walnuts, sugar, and cinnamon. Turn squash halves cut side up. Sprinkle lightly with salt. Spoon apple mixture into squash halves. Return to oven and bake, covered, about 25 mintues more or till apple is tender.
Makes 4 servings.

Microwave directions: Prepare as above except place squash halves, cut side down, in a microwave-safe 12x7 1/2x2-inch baking dish. Micro-cook, uncovered, on 100% power for 8 to 12 minutes or till tender. Turn squash over; sprinkle with salt and fill with apple mixture. Cover with vented plastic wrap and cook on high (100% power) for 4 to 5 minutes or till apple is tender.

Nutritional information per serving:
125 calories
2 gm protein
2 gm carbohydrate
3 gm fat
0 mg cholesterol
12 mg sodium
551 mg. potassium

Recipe from: Better Homes & Garden's "New Dieter's Cookbook"
Submitted by Ethel Burdine