Acorn Squash with Pear Stuffing

Ingredients

• 2  acorn squash 
• 2 tablespoons bourbon 
• 2 tablespoons butter 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 2 tablespoons brown sugar light
• 1 small onion chopped
• 1.5 cups orange juice 
• 2 medium pears peeled chopped
• 1 teaspoon salt 
• 0.8 cup sugar 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Cut each squash in half lengthwise; remove and discard seeds and membranes.
2. Place squash halves, cut side down, in a 13- x 9-inch baking dish.
3. Add water to depth of 1 inch.
4. Bake, covered, at 400 for 45 minutes.
5. Drain. Return squash halves to dish, cut side up. Set aside.
6. Melt butter in a large skillet over medium heat; add onion, and cook, stirring occasionally, 20 minutes.
7. Add pear and next 5 ingredients; cook, stirring occasionally, 5 minutes. Spoon mixture into squash halves.
8. Bake at 350 for 15 to 20 minutes.
9. Bring orange juice to boil in a small saucepan. Stir in sugar, and boil 10 minutes.
10. Serve over squash.