Acorn Squash With Cracker Stuffing

Dad used to make this for us at Thanksgiving. The penultimate holiday treat - I could eat this all the time.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 4  acorn squash (halved)
• 1  cup  melted butter
• 14  ounces  crumbled  Ritz crackers
• 1  cup  chopped  blanched almond, toasted until golden
• 1⁄2 teaspoon salt (or so)
• 1⁄2 teaspoon cinnamon
• 1⁄8 teaspoon nutmeg
• 3⁄4 cup brown sugar

Directions

1. Preheat oven to 350°F.
2. Remove the seeds from the centre of the squash halves.
3. Brush the interior with some of the melted butter and sprinkle very lightly with salt.
4. Put the cracker crumbs, almonds, salt, cinnamon, nutmeg and brown sugar and add enough melted butter to bind.
5. Stuff squash cavities with this mixture, mounding slightly.
6. Place in a large baking pan and pour in enough hot water to come about 1" up sides of squash.
7. Bake for about 75 minutes (may need a little longer, depending on the size of your squash). Squash should be tender when pierced.
8. Place 1 half per person.
9. Eat with a spoon to scoop out yummy flesh and stuffing.