Stuffed Butternut Squash

3 small butternut squash (about 1-1/2 pounds each)
2 cups cubed fully cooked ham
1 cup soft bread crumbs
1/2 cup shredded tart apple
1/4 cup packed brown sugar
2 tablespoons prepared mustard

Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-inch x 10-inch x 1-inch baking pan. Fill pan with hot water to a depth of 1/2 inch. Bake, uncovered, at 3500 for 30 minutes. Combines remaining ingredients. Turn squash cut side up; stuff with ham mixture. Cover unstuffed end of squash with foil to prevent drying. Bake at 3500 for 30 minutes or until squash is tender.

Yield: 6 servings.