2 (13-ounce) cans chicken broth
4 small acorn squash, halved and seeded
2/3 cup butter
4 cups dry herb- seasoned stuffing mix
2 (2-ounce) bags pecans pieces
2/3 cup seedless raisins
Pre-heat oven to 400 F. Reserve 1-1/3 cup broth. Pour remaining broth into a shallow baking dish. Place squash cut-side down in the broth. Bake 30 minutes.
In a medium saucepan over medium-high heat, heat reserved broth and butter or margarine until the butter melts. Stir in stuffing mix, pecans and raisins.
Remove squash from oven, turn squash over, cut-side up. Spoon stuffing into squash cavities. Bake 20 minutes more or until squash is done, basting with broth every 10 minutes.
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