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Apple-Stuffed Acorn Squash

1 med. size acorn squash
Butter or margarine
1 c. chopped apples
2 T. brown sugar

Cut on medium-sized acorn squash in half lengthwise; scoop out seeds. Put 1 cup chopped apple and 2 tablespoons brown sugar in a bowl; toss to mix. Fill centers of both squash halves with apple mixture. Dot with butter or margarine and sprinkle with cinnamon and a little salt. Wrap squash in heavy aluminum foil. Place foil-wrapped squash, cut side up, directly on the coals. Barbecue squash, leaving cut side up, 40-50 minutes or until fork-tender.

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