Pecan Stuffed Squash

Ingredients and Instructions

One can of (14.5 ounces) Roasted Chicken Broth, divi ded

Two small acorn squashes, halved and seeded

1/3 cup butter or margarine

Two cups dry, seasoned stuffing mix

½ cup chopped pe cans

1/3 cup seedless raisins

Reserve 2/3-cup broth; pour remaining broth into 2 -quart oblong baking dish. Place squash cut -side down in

broth. Bake in 400 -degree oven, 25 to 30 minutes. In medium -sized saucepan, heat (medium -high) reserved

broth and b utter until butter melts. Stir in stuffing mix, pecans and raisins. Turn squash cut -side up and

spoon stuffing into squash cav ities. Bake 20 minutes or until squash is cooked, basting with broth after ten

minutes.