Thanksgiving is getting closer by the minute! Here’s another vegetarian recipe for you to enjoy this go around! This one is perfect for giving thanks with it’s warmness and sweetness.

Apple Stuffed Acorn Squash (triple amounts for 6)

1 acorn squash
1 apple (you might be able to get by with 2 for 6 people)
1/4 cup brown sugar
1 pat of margarine
dash of nutmeg
dash of cinnamon

Slice squash in half and scrape out the seeds and the strings.

Place face down in casserole pan filled with 1/2 inch of water and place in 350 degree oven for about 10-15 minutes.

While squash is steaming, peel and slice (or cut up in chunks) apples and mix in the brown sugar.

Remove squash from oven and fill cavities with the apple mixture, add margarine to each and top with a shake or two of nutmeg and cinnamon.

Cover very lightly with foil and bake until the apples and squash are soft and cooked, about 1/2 hour.

takepart to read about the lady who sells the best squash in New York City - Kira Kinney of Evolutionary Organics!

*picture from Janet Moore-Coll’s flickr stream (creative commons)