Heat oven to 350 degrees F.
Cut squash in half lengthwise (from stem to end). Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half. Score the insides of each half several times with a sharp knife.
Place squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 20 to 30 minutes. Remove from oven. NOTE: You want the squash to cook 1/2 done before stuffing.
Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, fruit and nut mixture, and chopped apple or pear to make the fruit stuffing. Divide mixture evenly among partially cooked squash and return to oven for 60 minutes or until tender when flesh is poked with a fork.
Makes 2 servings.
* Acorn Squash is easily found in supermarkets. As the name suggests, this winter squash is small and round shaped like an acorn. Choose firm, well-shaped squash that are heavy for their size and have a hard, tough skin.
** I personally like to use dried apricots, dried dates, dried cherries, and nuts.
Fruit Stuffed Acorn Squash Recipe: https://whatscookingamerica.net/vegetables/fruitstuffedacorn.htm