Maple Pecan Squash
|Acorn squash||2 Pound (About 2 Medium)|
|Chopped pecans||10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)|
|Maple flavored syrup||1⁄4 Cup (4 tbs)|
|Margarine||2 Tablespoon, melted|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Miniature marshmallows||1⁄4 Cup (4 tbs)|
Cut each squash in half crosswise; remove and discard seeds.
Place squash halves, cut side down, in a lightly greased 15- x 10- x 1-inch jellyroll pan.
Bake, uncovered, at 350° for 35 minutes.
Scoop out pulp; discard shells.
Mash pulp in a medium bowl.
Add 1/2 cup pecans and next 5 ingredients; stir well.
Spoon mixture evenly into 4 (6-ounce) lightly greased baking dishes.
Top evenly with marsh-mallows and remaining 2 tablespoons chopped pecans.
Bake, uncovered, at 350° for 15 minutes or until lightly browned.