Ginger Fruit Pecan-Filled Acorn Squash
6 small acorn squash
2 teaspoons salt
1/2 cup brown sugar
1 14-ounce bag Stauffer's® Ginger Snaps, finely crushed
1 large Rome or Stayman apple, cored and diced
1 medium orange, peeled, seeded and diced
4 tablespoons butter, melted
1 cup pecan pieces
Cut each squash in half and remove seeds.
Place cut side down on a lightly oiled baking sheet. Bake at 350 degrees F. for 35 minutes.
Turn cut side up and sprinkle with salt.
Combine brown sugar, ginger snap crumbs, apple, orange, butter and pecans.
Fill squash with the mixture.
Return baking sheet to oven for an additional 25 minutes or until squash is tender.