Instructions: This dish is perfect for fall; acorn squash and fresh apples are plentiful.

Pierce the squash with a fork in several places. Cook in a microwave oven on high for 6 minutes. Turn over and cook 8 to 10 minutes longer, or until the squash is tender. Set aside.

In a microwave-safe bowl, combine apple, brown sugar, ginger, cinnamon, nutmeg and allspice. Cover with waxed paper and microwave on high 8 to 10 minutes, stirring every 3 minutes.

Cut squash in quarters; remove seeds. Spoon apple mixture into the squash.

In a small bowl, combine yogurt and lemon peel. Spoon on top of apple mixture and serve immediately.

Makes 4 servings.

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