Pecan Stuffed Squash - cooking recipe

Ingredients

1 (13 oz.) can chicken broth
2 small acorn squash, halved and seeded
1 (2 oz.) pkg. pecan pieces
1/3 c. butter
1/3 c. raisins
2 c. dry herb seasoned stuffing mix

Preparation

Reserve 2/3 cup broth; pour remainder into shallow baking dish. Place squash cut side down in broth. Bake until fork-tender. In medium saucepan over medium-high heat, heat reserved broth and butter until melted; stir in stuffing mix, pecans and raisins. Turn squash over, cut side up; spoon stuffing mixture into squash cavity. Bake 20 minutes more, until squash is done, basting after 10 minutes. Makes 4 servings.