Recipe

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• 2 small acorn squash
• 1/4 cup frozen orange juice concentrate, thawed and undiluted
• 2 tbsp brown sugar
• 1/4 tsp ground allspice
• cooking spray
• 1/3 cup corn flake crumbs
• 1 1/2 tbsp coarsely chopped pecans
• 2 tsp margarine or 2 tsp butter, melted

• 1 Wash squash; cut in half crosswise.
• 2 Remove and discard seeds.
• 3 Place squash, cut side down, in a 13x9 baking dish.
• 4 Add hot water to dish to depth of 1/2 inch.
• 5 Bake, uncovered, at 400 for 30-40 minutes or until tender.
• 6 Drain and let cool slightly.
• 7 Scoop out pulp into a bowl, leaving 1/4 inch-thick shell.
• 8 Mash pulp.
• 9 Add orange juice concentrate, brown sugar, and allspice; stir well.
• 10 Cut a thin slice off bottom of each squash shell so it will sit flat.
• 11 Coat baking dish with cooking spray; return squash shells to dish.
• 12 Spoon squash mixture evenly into shells.
• 13 Combine corn flake crumbs, pecans, and margarine.
• 14 Sprinkle crumb mixture evenly over squash.
• 15 Bake, uncovered, at 400 for 15-20 minutes or until thoroughly heated.