Preheat oven to 350°F. Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, into a 13x9x2-inch baking dish. Add water to a depth of 1 inch.
Cover and bake 45 minutes; drain. Return squash to baking dish, cut side up; set aside.
Melt butter in a large skillet over medium heat; add apples, pecans, apple juice, sugar, salt and nutmeg. Cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.
Bake 15 minutes or until apples are tender. Transfer stuffed squash to a platter, and serve.
|Serving Size 1/4 of recipe|
|Amount Per Serving|
|Calories 318||Calories from Fat 0|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 45g||15%|
|Dietary Fiber 7g||26%|