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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 medium acorn squash (about 2 pounds) |
1/2 cup plus 2 tablespoons chopped pecans, divided |
1/4 cup maple-flavored syrup |
2 tablespoons margarine, melted |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 cup miniature marshmallows |
Directions:
1. Cut each squash in half crosswise; remove and discard seeds. Place squash halves, cut side down, in a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake, uncovered, at 350° for 35 minutes.
2. Scoop out pulp; discard shells. Mash pulp in a medium bowl. Add 1/2 cup pecans and next 5 ingredients; stir well. Spoon mixture evenly into 4 (6-ounce) lightly greased baking dishes. Top evenly with marshmallows and remaining 2 tablespoons chopped pecans. Bake, uncovered, at 350° for 15 minutes or until lightly browned.
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