Stuffed Acorn Squash with Pears
1 acorn squash, split lengthwise and seeded
1/2 cup chopped pear
1 TBSP undiluted orange juice concentrate (we used a fresh orange)
1 TBSP brown sugar or honey
1/2 tsp cinnamon
Preheat the oven to 400F.
Place squash cut-side up on a baking sheet. In a large bowl, combine the pear, orange juice concentrate, sugar, and cinnamon.
Spoon the mixture into the squash cavities.
Bake 45 minutes to 1 hour until the squash is soft.
– Student’s Vegetarian Cookbook