Pecan Stuffed Squash
Pecan Stuffed Squash is an moderately easy dinner. Made with 1 (13 3/4 oz.) can beef or chicken broth, 2 small acorn squash, halved and seeded, 1/3 c. margarine, 2 c. dry herb seasoned stuffing mix and 1 (2 oz.) pkg. pecan pieces, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Reserve 2/3 cup broth.
Pour remaining broth in shallow baking dish.
Place squash, cut side down, in broth. Bake at 400Β° for 25 to 35 minutes.
In medium saucepan, over medium heat, heat reserved broth and margarine until margarine melts. Stir in stuffing mix, pecans and raisins.
Turn squash over, cut side up. Spoon stuffing into squash cavities.
Bake 20 minutes more or until squash is done, basting with broth after 10 minutes. Serves 4.
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