Side Dish Recipes:
Apple and Brown Rice Pilaf
Apple and Carrot Casserole
Apple Barley Pilaf
Apple Butter Bread
Apple Curry Rice
Glazed Apples and Raisins
Golden Apples and Yams
Sauteed Apple Slices with Apricot Sauce
Scalloped Virginia Apples
Slow-Cooked Apple Butter
Squash and Apple Bake
Sweet Potatoes and Apples

Squash and Apple Bake

2 Sweet Dumpling or Golden Nugget squash (about 1 1/4 pounds each)
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 Tbsp. vegetable oil
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
1/8 tsp. ground allspice
1 large Granny Smith apple, cored and diced
1/8 tsp. ground white pepper
1 medium leek, white part only, thinly sliced

Pierce the squash in 3 or 4 places with the tip of a sharp knife. Place the squash on a double layer of paper towels on the floor of the oven. Microwave on high for 4 minutes. Turn the squash and microwave on high for 4 to 6 minutes longer, or until it just begins to feel soft when gently squeezed. Let stand until cooled, about 5 minutes. Meanwhile, in a 2-quart oval casserole or 9-inch glass pie plate, combine the oil, lemon juice, apple, leek, salt, cinnamon, nutmeg, allspice, and pepper. Cover tightly with a lid or vented plastic wrap. Microwave on high for 5 minutes, or until the apple and leek are quite soft. Cut the squash in half and scoop out the seeds. Scoop the pulp from the squash into the casserole with the apple mixture. Mash the squash with the back of a spoon while stirring in the apple and leek to combine. Spoon the mixture back into the casserole or pie plate. Cover loosely with a lid or vented plastic wrap. Microwave on high for 4 to 6 minutes, or until heated through. Makes 4 servings.

Nutritional Analysis Per Serving: Calories, 155; Fat, 5 g; Cholesterol, 0.0 mg; Fiber, 8 g; Sodium, 273 mg. Percent calories from Fat, 29%.