Southern Food

From Diana Rattray, your Guide to Southern Food via email Baked Stuffed Acorn Squash 2 acorn squash 1/3 cup cracker crumbs 1/2 cup chopped pecans or walnuts 1/4 cup melted butter 1/4 cup light brown sugar 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/8 teaspoon cinnamon 2 tablespoons orange juice or apple juice Cut squash in half; scoop out seeds and membranes then place, cut side up, in slow cooker. Combine crumbs, nuts, butter, brown sugar, salt, nutmeg, cinnamon and orange juice. Spoon mixture evenly into center of the squash halves. Cover and cook on LOW for 5 to 6 hours, until squash is tender. Serves 4.

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