2 acorn squash, halved & seeded
2 c. cooked wild rice, about 1/2 c. uncooked
1/2 tsp. seasoning salt
2 tsp. grated orange rind
1 tbsp. brown sugar
1 c. chopped nuts
1/2 c. orange juice
2 tsp. brown sugar

Fill the squash cavities with a mixture of the wild rice, seasoned salt, orange rind, brown sugar and chopped nuts. Bake covered at 350 degrees for 1 hour. Basting from time to time with orange juice. When squash is tender, serve with 1/2 teaspoon brown sugar sprinkled atop each wild rice-stuffed squash. Serves 4.