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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.

3 small   acorn squash
1 tablespoon   brown sugar
1 tablespoon   unsalted butter
1 teaspoon   orange zest
2 tablespoons   fresh orange juice
teaspoon   salt
2 tablespoons   pecans, chopped

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.

 

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