Stuffed Acorn Squash
Serves 6

Ingredients
3 small acorn squashes (approximately 4 inches in diameter)
1 cup cooked rice
1 cup herb-seasoned stuffing mix (crumb style)
1/2 cup onion, finely chopped
1/2 cup low-sodium chicken broth
1/4 cup raisins
1/3 cup unsalted, dry-roasted walnuts
1/4 tsp. ground black pepper

Preparation

• Preheat oven to 400 degrees.
• Cut each squash in half and spoon out seeds. Set aside squash halves.
• In a bowl, combine all ingredients except squash. Fill squash halves loosely with stuffing mixture.
• Place squash halves in a 9-by-13-inch pan and cover.
• Bake for 1 to 1-1/4 hours, or until squash is tender when pierced with the tip of a knife.
• Serve hot.