Orange Pecan Stuffed Acorn Squash

Orange Pecan Stuffed Squash                    Nancy Harrison

Ingredients:

4 Acorn Squash

½ c  water

2 TB Light Brown Sugar

½ tsp finely grated orange peel

½ tsp salt

2 ½ TB butter

2-3 TB orange juice

1/3 c chopped pecans

Instructions:

Cut each squash in half; remove seeds. Place cut side down; add water and bake 30 minutes at 350 degrees. Remove, cool for 15 minutes; scoop out pulp into a bowl. Stir in 1 ½ tsp brown sugar, orange peel, salt and butter. Beat in orange juice; spoon into prepared baking dish; sprinkle with remaining brown sugar and chopped pecans. Bake for 10 minutes.