Orange-Pecan Stuffed Squash

My cousin Cathy prepared this one night to go with fresh grilled fish.  It was a delicious complement to the seafood.  The original recipe comes from Dottie Herman of Costa Mesa, California.

Halve squash and remove seeds.  Place cut side down on greased baking sheet and bake 30 to 35 minutes at 350 degrees.  Scoop out pulp leaving a thin shell.   Combine pulp with remaining ingredients and mix until fluffy.  Refill shells, sprinkle with pecans and bake an additional 10 minutes.

This serves 4-6 depending on whether you use 4 heaping shells or 5 or 6 shells with smaller portions.