Stuffed Acorn Squash (for the grill) recipe

Hot Hot Hot!

For each serving: cut acorn squash in half (lengthwise), remove seeds. Fill centers with a mixture of 1 cup diced (unpeeled) apple and 2 tblspns brown sugar. Dot with butter or margarine, and sprinkle with cinnamon and a little salt. Wrap securely in a single thickness of heavy aluminum foil. Place covered squash, cut side up, on the hot coals. Barbeque, without turning, 40-50 minutes, or until squash is fork-tender.