Apple-stuffed Squash
	2 tsp    unsalted butter   1/2 cup    onion, chopped   1 cup    apples, peeled and chopped   1 tsp    fresh lemon juice   1/2 tsp    dried thyme leaves   1 1/4 lbs    acorn squash, washed and cut in half lengthwise     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.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.