Stuffed Acorn Squash

2 acorn squash, halved and cleaned
1 cup dry orzo, rice, or couscous (2+ cups cooked)
15 oz vegetable or chicken broth
~1 cup water
¼ cup dried cranberries
¼ cup chopped pecans or walnuts
½ stick butter or margarine
2 tsp brown sugar
1 tsp nutmeg
Salt and pepper to taste

Heat oven to 400°F. Place 1 teaspoon of butter and 1 teaspoon of brown sugar in each squash half. Bake in a shallow dish or cookie sheet until very tender, about 40 minutes. (Or, microwave squash until tender in a dish with 1 inch of water, 6 to 8 minutes, turning halves frequently). Let cool for 5 minutes.

In the mean time, start boiling the broth with any additional water, following the directions on the package for whichever filling you choose. Cook down until water is mostly absorbed and filling is tender. Scoop most of the squash flesh out of shells, leaving them intact, and mix well into the filling. Stir in cranberries, nuts, remaining butter, and spices. Scoop mixture back into squash shells and serve.


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