Pecan Stuffed Squash Recipe
Ingredients
1 (13 3/4-fluid ounce) can Beef or Chicken Broth
2 small acorn squash, halved and seeded
1/3 cup Margarine
2 cups dry herb-seasoned stuffing mix
1 (2-ounce) package Pecan Pieces
1/3 cup seedless raisins
Directions
Reserve 2/3 cup broth; pour remaining broth into shallow baking dish.
Place squash cut-side down in broth.
Bake at 400°F for 25 to 35 minutes.
In medium saucepan, over medium-high heat, heat reserved broth and margarine until margarine melts; stir in stuffing mix, pecans and raisins.
Turn squash over, cut-side up; spoon stuffing into squash cavities.
Bake 20 minutes more or until squash is done, basting with broth after 10 minutes.
Place squash cut-side down in broth.
Bake at 400°F for 25 to 35 minutes.
In medium saucepan, over medium-high heat, heat reserved broth and margarine until margarine melts; stir in stuffing mix, pecans and raisins.
Turn squash over, cut-side up; spoon stuffing into squash cavities.
Bake 20 minutes more or until squash is done, basting with broth after 10 minutes.
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