1/4 cup frozen orange juice concentrate, thawed and undiluted
2 tablespoons brown sugar
1/4 teaspoon ground allspice
Vegetable cooking spray
1/3 cup corn flake crumbs
1 1/2 tablespoons coarsely chopped pecans
2 teaspoons reduced-calorie margarine, melted
How to Make It
Wash squash; cut in half crosswise. Remove and discard seeds. Place squash, cut sides down, in a 13- x 9- x 2-inch baking dish. Add hot water to dish to depth of 1/2 inch. Bake, uncovered, at 400° for 30 to 40 minutes or until tender. Drain and let cool slightly.
Scoop out pulp into a bowl, leaving 1/4-inch-thick shells. Mash pulp. Add orange juice concentrate, brown sugar, and allspice; stir well. Cut a thin slice off bottom of each squash shell so it will sit flat. Coat baking dish with cooking spray; return squash shells to baking dish. Spoon squash mixture evenly into shells.
Combine corn flake crumbs, pecans, and margarine. Sprinkle crumb mixture evenly over squash. Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.