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Harvest Baked Acorn Squash

2 (1 1/2-pound each) medium acorn squash
2 cups finely chopped apple
1/4 cup apple juice
1 tablespoon margarine or butter, melted
1 tablespoon packed brown sugar
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
32 Wheat Thins Snack Crackers, coarsely crushed
1/3 cup raisins

1. Preheat oven to 400°F.
2. Cut squash in half crosswise; remove seeds. Place, cut sides down, in 13 x 9-inch baking dish. Add enough water to fill dish 1/2-inch deep.
3. Bake 40 to 45 minutes or until squash is tender. Remove squash from dish; cool slightly.
4. Scoop cooked squash from shells into medium bowl, leaving 1/4-inch-thick shells; set shells aside.
5. Add apples, apple juice, margarine, brown sugar, lemon juice and cinnamon to squash in bowl; mix until well blended. Stir in crackers and raisins; spoon evenly into shells. Return, filled sides up, to baking dish.
6. Bake 10 minutes or until heated through.

Makes 4 servings.

Great Substitute:
Substitute dried cranberries for the raisins.

Nutrition (per serving): Calories 290, Total fat 6g, Saturated fat 1g, Cholesterol 0mg, Sodium 180mg, Carbohydrate 59g, Dietary fiber 6g, Sugars 31g, Protein 4g, Vitamin A 20%DV, Vitamin C 25%DV,
Calcium 10%DV, Iron 15%DV.

Recipe and photograph provided courtesy of Kraft Food, Inc.