4 sm. acorn squash, cut in half lengthwise, seeds and string fiber removed
1/4 c. butter
2 shredded wheat biscuits, finely rolled
1/3 c. pecans, coarsely chopped
1/3 c. orange juice
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg

Place squash halves, cut side down in dish with 1/2 inch water. Bake at 400 degrees for 30 to 40 minutes until tender. Melt 2 tablespoons butter, stir in shredded wheat and pecans. Saute 3 minutes, stirring. Scoop squash pulp into bowl. Mix with nut mixture, reserving 3 tablespoons nuts for topping.

Fill squash shells. Combine orange juice, remaining butter, cinnamon, cloves and nutmeg. Spread over squash. Sprinkle with reserved nuts. Bake 10 to 15 minutes or until hot. Serves 6 to 8.