Pesto Spaghetti Squash With Parmesan/Apple Stuffed Acorn Squash

Pesto Spaghetti Squash with Parmesan

1 spaghetti squash

1 tablespoon olive oil

¾ cup pesto

¼ cup parmesan cheese

Cut spaghetti squash in half lengthwise; remove seeds. Place squash in a microwave dish with the cut sides up. Add ½ cup water to dish. Cover with plastic wrap and cook on high for 10-12 minutes, depending on size of squash. Let stand 5 minutes. With fork, "comb" out the strands.

Heat oil in large skillet over medium heat and add spaghetti squash. Mix in pesto. Cook just long enough to heat through, mix in parmesan cheese. Serve immediately.

Apple Stuffed Acorn Squash

2 acorn squash

2 green apples, peeled and diced

¼ cup brown sugar

1 teaspoon light butter/margarine

½ teaspoon nutmeg

Preheat oven to 350 degrees. Slice squash in half and remove seeds. Place cut side down in a casserole dish and fill with 1 inch water. Bake for 20 minutes or until tender.  While the squash is steaming in the oven, mix apples with brown sugar. Remove squash from oven and place face up, and fill cavities with apple mixture. Top each squash with a small amount of margarine and sprinkle with nutmeg. Cover with foil and bake until apples and the squash are very soft, about 20 minutes.