Stuffed Acorn Squash Rings

Ingredients

• 2 lb acorn squash 
• 0.3 cup butter divided
• 2  green onions sliced
• 0.5 cup planters pecans toasted chopped
• 0.5 tsp pepper 
• 8 oz pineapple in juice crushed undrained canned
• 0.5 cup raisins 
• 6 oz stove top cornbread stuffing mix 
• 8 servings water hot

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 350F.
2. Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch pan. Melt 2 Tbsp. butter; brush onto squash slices. Cover.
3. Bake 15 min.
4. Cut remaining butter into small pieces; place in medium bowl.
5. Drain pineapple, reserving pineapple and juice separately.
6. Add enough hot water to reserved pineapple juice to measure 1-1/2 cups.
7. Add to pineapple mixture; stir until butter is melted.
8. Add stuffing mix, pineapple, nuts, raisins, onions and pepper; stir just until moistened. Spoon evenly over squash slices.
9. Bake 20 min. or until squash is tender and stuffing mixture is heated through.