Pecan Stuffed Squash

Pecan Stuffed Squash

"Acorn squash is filled with a savory pecan stuffing and baked to perfection."
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Ingredients

servings
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Original recipe yields 4 servings

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Directions

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  1. Reserve 2/3 cup broth; pour remaining broth into 2-quart oblong baking dish. Place squash cut-side down in broth. Bake in 400 degrees F oven, 25 to 30 minutes. In medium saucepan, over medium-high heat, heat reserved broth and butter until butter melts; stir in stuffing mix, pecans and raisins. Turn squash cut-side up; spoon stuffing into squash cavities. Bake 20 minutes longer or until squash is cooked, basting with broth after 10 minutes.

Footnotes

  • MICROWAVE DIRECTIONS
  • Reserve 2/3 cup broth. Pour remaining broth into a 2-quart microwave-safe oblong baking dish. Place squash, cut-side down, in broth. Microwave, uncovered, on HIGH (100 % power) for 6 to 7 minutes. In 1-quart microwave-safe bowl, place reserved broth and butter. Microwave, uncovered, on HIGH for 1 to 2 minutes or until margarine melts. Stir in stuffing mix, pecans and raisins. Turn squash cut-side up; spoon stuffing into squash cavities. Microwave, uncovered, on HIGH for 5 to 6 minutes or until stuffing is heated and squash is cooked. Let stand, covered, 5 minutes before serving.
  • For nutritional information, click here.

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