Acorn Squash with Apricot Glaze

Acorn Squash with Apricot Glaze

2 medium acorn squash (1 pound each)
1 medium apple, sliced
2 medium apricots, sliced or 1 peach, peeled and sliced (2/3 cup)
1/4 cup apricot nectar
2 tablespoons honey
1/4 teaspoon ground nutmeg
1 tablespoon margarine or butter

Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular microwave-safe baking dish.

Microcook, uncovered, on 100 percent power (high) for 12 to 16 minutes or till just tender, giving dish a half-turn once.

Meanwhile, in a small bowl combine apple and apricot slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or butter. Micro-cook, covered with waxed paper, for 4 to 7 minutes or till fruit is hot.

Sprinkle with additional nutmeg, if desired. Makes 4 servings.