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Preheat the oven to 350°F. Cut squash in half lengthwise and remove pulp. Place cut side down in a shallow baking pan. Bake until slightly softened, about 35 minutes. In a small bowl, combine apple, butter, maple syrup and cinnamon; fill squash with mixture. Continue baking, filled-side up, until the squash is tender, about 25 minutes.
Meanwhile, heat oil in a skillet over medium-high heat. Season the pork with salt and pepper and cook until browned and cooked through, about 3 minutes per side. Remove to a plate, and add onion and thyme to the pan and cook until onions are soft and golden brown, about 10 minutes. Serve over pork chops alongside stuffed squash.