4 servings

2 acorn squash, cut in half lengthwise
2 tart cooking apples, pared and cored
1 tablespoon lemon juice
1-1/2 teaspoons grated lemon peel
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, divided and melted
1/2 cup packed brown sugar
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
Preheat oven to 400°.
Scoop out seeds from squash halves and place cut-side-down in baking dish. Add 1/2 inch boiling water. Bake at 400° for 20 minutes.
Meanwhile, chop apples and combine with lemon juice, lemon peel, 2 tablespoons melted Crisco, and brown sugar.
After baking for 20 minutes, turn squash halves cut-side-up and brush with remaining 2 tablespoons Crisco. Sprinkle salt and cinnamon evenly over the halves. Fill hollow centers with apple mixture.
Add boiling water to 1/2-inch level in a baking dish. Cover squash with aluminum foil and bake 30 minutes longer. Garnish with apple slices or lemon wedges, if desired.