3 acorn squash, halved
1/2 c. almonds, natural sliced
1/4 c. butter
2 tbsp. maple syrup
1 c. long grain rice
1 c. chicken broth
1/4 c. raisins
2 tsp. orange peel
2 chicken breasts, cubed
2 tbsp. butter
Pepper
Garlic powder

Bake squash at 350 degrees for 45 minutes in 1" water. When squash is baked, brush with butter and syrup. Bake 5 minutes more. Melt 2 tablespoons butter in skillet and cook chicken slowly. Season with pepper and garlic powder. Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to rice. Scoop into squash, using squash as a bowl. Serves 6.