One of the good things about fall is all the seasonal vegetables, such as acorn squash, pumpkin and parsnips.

 Here is an easy, and fairly healthy recipe for Apple Stuffed Acorn Squash. It comes from the cookbook Vegans Know How to Party by Nancy Berkoff. If you're not vegan you can substitute the vegan margarine for butter or standard margarine.

Apple Stuffed Acorn Squash

 Serves 5

2 acorn squash

2 diced, peeled green apples

1/4 cup brown sugar

1 teaspoon vegan margarine

1/2 teaspoon nutmeg

Preheat ovent to 350 degrees. Slice squash in half and remove seeds. Place cut side down in a casserole dish and fill with 1 inch of water. Bake for 20 minutes or until just tender. While the squash id steaming in the oven, mix apples with brown sugar. Remove squash from oven, place face up, and fill the cavities with the apple mixture. Top each squash with a small amount of margarine and sprinkle with nutmeg. Cover with foil and bake until the apples and the squash are very soft, about 20 minutes.

Nutritional Information: 150 calories per serving, fat 1 gm, protein 2 gm, carbohydrates 37 gm, calcium 69 gm, iron 1 mg, sodium 17 mg, dietary fiber 5 gm