3 sm. acorn squash (approximately 4 inches in diameter)
1 c. cooked rice
1 c. herb seasoned stuffing mix (crumb style)
1/2 c. finely chopped onion
1/2 c. low sodium chicken broth
1/4 c. raisins
1/3 c. unsalted dry roasted walnuts (optional)
1/4 tsp. freshly ground black pepper

Preheat oven to 400 degrees. Cut each squash in half and spoon our seeds, set aside. In a bowl, combine all ingredients except squash. Fill squash halves loosely with stuffing mixture. Place squash in a 9 x 13 inch pan and cover with foil. Bake 1 to 1 1/4 hours, or until squash is tender when pierced with the tip of a knife. Serve hot.