Orange-Streusel Acorn Squash

• 2 small acorn squash (about 3/4 pound each)
• 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

1. 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 400u0b0 for 30 to 40 minutes or until tender. Drain and let cool slightly.
2. 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.
3. Combine corn flake crumbs, pecans, and margarine. Sprinkle crumb mixture evenly over squash. Bake, uncovered, at 400u0b0 for 15 to 20 minutes or until thoroughly heated.

acorn, orange juice concentrate, brown sugar, ground allspice, vegetable cooking spray, corn flake crumbs, pecans, margarine

Taken from www.myrecipes.com/recipe/orange-streusel-acorn-squash (may not work)