Sweet Potato Stuffed Squash - cooking recipe

Ingredients

4 small acorn squash
1/2 tsp. salt
6 medium sweet potatoes
1/4 c. melted butter
2 Tbsp. honey
1/4 c. orange juice
1/4 tsp. almond extract
3 Tbsp. chopped almonds, toasted

Preparation

Cut squash in half from bottom end to stem end.
Remove seeds. Sprinkle with salt.
Place squash, cut side down, in shallow pan; add boiling water to depth of 1/2 inch to pan.
Bake at 350\u00b0 for 40 minutes or until tender.
Pour off water.
Turn squash upside down.