Cut squash in half horizontally and cut bottom of each half so it stands up freely creating a bowl.
Scoop out and discard seeds.
Peel and dice apple into small pieces.
Season inside of acorn squash with salt and pepper, fill with apples, sprinkle cinnamon, nutmeg, thyme leaves and additional salt and pepper over apples.
Drizzle completely with honey.
Place acorn squash on a foil-lined sheet pan and bake at 375 degrees for approximately 1 hour, until squash is tender and soft to touch when gently squeezed at top.
Allow to rest for 10 minutes before serving, as squash filling is very hot.
This dish can be baked ahead of time and reheated.
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