Acorn Squash with Molasses and Pecans

Course : Squash
Serves: 6
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3 medium acorn squash
3/4 cup chopped pecans
1/4 cup molasses
3 Tablespoon butter -- melted
1 Tablespoon grated orange rind
1/2 Teaspoon salt

Preparation / Directions:

Cut squash in half lengthwise, and remove seeds. Place cut side down in a shallow baking dish, and pour in boiling water 1 inch deep. Bake, uncovered, at 375 F for 35 minutes. Turn squash cut side up. Combine remaining ingredients; mix well, and spoon into squash cavities. Bake squash, uncovered, at 375 F for 25 to 30 minutes.


Nutritional Information:

629 Calories (kcal); 56g Total Fat; (76% calories from fat); 3g Protein; 35g Carbohydrate; 124mg Cholesterol; 658mg Sodium

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