Stuffed Acorn Squash Rings

• 2 small acorn squash (2 lb.)
• 1/4 cup plus 2 Tbsp. butter or margarine, divided
• 1 can (8 oz.) crushed pineapple in juice, undrained
• hot water
• 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
• 1/2 cup chopped toasted PLANTERS Pecans
• 1/2 cup raisins
• 2 green onions, sliced
• 1/2 tsp. pepper

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

acorn, butter, pineapple, water, stove, pecans, raisins, green onions, pepper

Taken from www.kraftrecipes.com/recipes/stuffed-acorn-squash-rings-50197.aspx (may not work)