Ingredients:
4 acorn squash ( halved)
1 cup melted butter
14 ounces crumbled Ritz crackers
1 cup chopped blanched almonds, toasted until golden
1/2 teaspoon salt ( or so)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup brown sugar
Directions:
Preheat oven to 350 F.
Remove the seeds from the centre of the squash halves.
Brush the interior with some of the melted butter and sprinkle very lightly with salt.
Put the cracker crumbs, almonds, salt, cinnamon, nutmeg and brown sugar and add enough melted butter to bind.
Stuff squash cavities with this mixture, mounding slightly.
Place in a large baking pan and pour in enough hot water to come about 1″ up sides of squash.
Bake for about 75 minutes (may need a little longer, depending on the size of your squash). Squash should be tender when pierced.
Place 1 half per person.
Eat with a spoon to scoop out yummy flesh and stuffing.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.