Cut squash in half lengthwise and remove seeds. Place into an eight- by eight-inch pan. Add half an inch of water to pan. Bake at 350 degrees Fahrenheit for 30 minutes or until squash is tender.

Remove pulp, leaving shells intact. Combine one cup of pulp with remaining ingredients and mix well (remaining squash can be frozen for future use or added to a vegetable soup).

Stuff each shell with half of mixture. Bake for 20 minutes or until apples are tender.