1 tablespoon plus 1 teaspoon unsalted butter
1 cup onion, chopped
2 cups apples, peeled and chopped
2 teaspoon fresh lemon juice
1 teaspoon dried thyme leaves
2-1/2 lbs. acorn squash, washed and cut in half lengthwise
aluminum foil
Preheat oven to 375 F. Melt butter in a heavy nonstick skillet over medium heat. Sauté onions 3-4 minutes, until tender. Remove from heat and stir next 3 ingredients. Season with salt and pepper to taste. Divide apple filling among squashes. Arrange squash halves in a baking dish. Add 1/2 inch water and cover dish tightly with foil. Bake 1 hour, or until squash is tender. Do not undercook.
Per serving: calories 128, fat 2.3g, 15% calories from fat, cholesterol 5mg, protein 1.9g, carbohydrates 28.7g, fiber 5.3g, sodium 10mg.