Pecan Stuffed Squash - cooking recipe

Ingredients

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
1 (2 oz.) pkg. pecan pieces
1/3 c. seedless raisins

Preparation

Reserve 2/3 cup broth.
Pour remaining broth in shallow baking dish.
Place squash, cut side down, in broth. Bake at 400\u00b0 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.