Squash with Pecans

Squash with Pecans

2 acorn squash

1 tablespoon butter

1 tablespoon brown sugar

1/4 teaspoon salt

1/4 teaspoon grated orange peel

orange juice

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.