2 small acorn squash, trimmed, halved & seeded
1-2/3 cup vegetable stock
1/3 cup butter
2 cups dry herb stuffing mix
1/2 cup pecans, chopped
1/3 cup seedless raisins
1/4 cup pimientos, chopped
parmesan cheese, grated
Arrange squash halves, cut side down, in shallow baking dish. Add 1 cup (250 ml) stock. Bake on centre rack in preheated 400 F (200 C) oven for 25 minutes.
Meanwhile, in saucepan, combine remaining stock and butter, heating until butter is melted. Stir in stuffing mix, pecans, raisins and pimientos and heat through.
Turn squash over so it is cut side up. Spoon stuffing mixture into squash. Continue baking, basting with broth from pan, for about 15 to 20 minutes or until squash is fork tender. Remove from oven, top with parmesan cheese and serve.
Serves 4