STUFFED BUTTERNUT SQUASH

Ingredients:
1 med. burrtenut squash                         1/4 tsp. salt
1/2 c. water                                           1/8 tsp. ground cinnamon
1 c., finely chopped apple                      1/8 tsp. ground ginger
1/4 c. chopped onion                             1/8 tsp. pepper
2 tsp. reduced-calorie margarine, melted 1/8 tsp. apple pie spice
1/2 c. 1% low-fat cottage cheese

Preparations:
1. Cut squash in half lengthwise, and remove seeds. Place halves, cut sied down, in an 11 x 7 x 2 inch baking dish. Pour water around squash, and bake at 350 F/ for about 450 minutes or until squash is tender.
2. Saute' apple and onion in margarine in a large non stick skillet until onion is tender. Stir in cottage cheese and next 4 ingredients. Remove from heat, and set aside.
3. Carefully scoop out squash pulp, reserving shells. Chop pulp.
4. Add squash pulp to apple mixture in skillet, stirring well. Spoon mixture into squash shells, and sprinkle with apple pie spice. Bake at 375 F. for 15 minutes or until toroughly heated.
yield: 8 servings

Serving size: 1/2 cup                   Calories: 55
Carbohydrate: 9 gm                    Fiber: 2 gm
Protein: 2 gm                              Sodium: 137 mg
Fat: 2 gm                                   Cholesterol: 1mg