Twice-Baked Squash Medley

Source: Campbell's Recipes
Tagged With: 8 servings

What a beautiful side dish for holidays or special occasions! Acorn squash is stuffed with a sweetened spaghetti squash and raisin mixture, and baked with a crushed cracker topping that is out of this world!

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Serves: 8 servings
Prep Time: 30 minutes
Cook Time: 2 hours

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3 spaghetti squash (about 1 1/2 pounds each)
1/2 teaspoon ground black pepper
2 cups chopped pecans
1 cup raisins
1/4 cup packed brown sugar
1 tablespoon pumpkin pie spice
8 acorn squash (about 1 pound each)
24 Pepperidge Farm® Golden Butter Distinctive Crackers, crushed (about 1 cup)
4 tablespoons butter (1/2 stick), melted

Heat the oven to 350°F.
Cut each spaghetti squash in half lengthwise. Scoop out and discard the seeds. Sprinkle the inside cavity of each squash with black pepper and place them cut-side down in a 17 x 11-inch roasting pan.
Bake for 45 minutes or until the squash is fork-tender.
Scrape the squash with a fork to separate the spaghetti-like strands and place the strands in a large bowl. Stir in the pecans, raisins, brown sugar and pumpkin pie spice.
Cut off the “tops” of the acorn squash, about 1 inch from the stem end and reserve. Scoop out the seeds and discard. Cut a small portion off the bottom of each squash to make a flat base. Place the squash shells in the roasting pan.
Spoon the spaghetti squash mixture evenly into the cavities of each acorn squash. Stir the cracker crumbs and butter in a small bowl with a fork. Sprinkle the crumbs evenly over the squash mixture.
Bake for 45 minutes or until the mixture is heated through. Place the reserved squash "tops" on a baking sheet and bake for the last 5 minutes of baking time. Top each squash with an acorn "top".

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