Proud Mommy's Apple-stuffed Acorn Squash

(Great for Pesach!)

I posted this to the jewish-food mailing list last year and it was a big hit with the vegetarians on the list - I use it as a starchy side dish. You could substitute juice for the wine if you can't get kosher wine (although, I'd guess you'd need to get some for the seder anyway) and you can certainly use oil for the margarine.

2 acorn squash
2 Tbsp. melted margarine or oil
salt
cinnamon
1/4 cup raisins
1/4 cup sweet wine
3 apples
4 Tbsp. margarine
* cup brown sugar
1 Tbsp. lemon juice
Halve the squashes and scoop out seeds and stringy interiors. Brush cut surfaces with melted margarine or oil and sprinkle with salt and cinnamon. Place in baking pan with cut sides down. Put * cup water in the pan, or enough to just cover the bottom of pan. Bake squash 30 minutes in preheated 350°F oven.

While squash is baking, soak raisins in wine to plump. Chop apples to * inch cubes, peeled or unpeeled. In small frying pan melt margarine and add apples. Cook 3-5 minutes, until slightly wilted. Stir in sugar and lemon juice.

When squash has cooked 30 minutes, turn cut sides up. Drain the raisins, and add to the apple mixture. Then fill squash cavities. Cover and bake 20-30 minutes more or until tender.

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