Preheat oven to 205°C.
On a chopping board, with a well sharpened knife, cut the squash in two, height wise.
Remove the seeds and the fibres from each half. Place both squash halves skin-side down on an ungreased baking sheet.
Combine the apples, butter, sugar, nutmeg and lemon juice in a small bowl. Spread the mixture in each squash half.