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1. Cut the squash in half from stem to end and remove and discard the seeds and strings.
2. Place the squash, cut side up, in a baking dish.
3. Cover with Saran wrap and microwave on high for 10 minutes, or until tender.
4. Set aside.
5. Combine the brown sugar, salt, cinnamon, cornstarch in a small bowl and whisk well to blend.
6. Add the apple pieces and blueberries.
7. Microwave for 1 minute, stir, then microwave for an additional minute, or until the sauce has slightly thickened.
8. Add the butter and stir gently.
9. Fill the squash halves with the sauce and serve.
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