Squash with Pecans
2 acorn squash
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon grated orange peel
2 tablespoons chopped pecans
Half squash; remove seeds. Place, cut side down, on greased baking sheet. Bake 350° F. till squash is tender, 30-35 minutes.
Scoop out pulp, leaving a thin shell.
Stir together pulp, butter, brown sugar, salt and orange peel.
Add enough juice (about 2 teaspoons) to make a fluffy consistency.
Spoon pulp mixture into shells; sprinkle with pecans.
Bake 10 minutes more.