HoneyBaked Ham Stuffed Acorn Squash [Serves 6]

• 1 6-oz. package long grain and wild rice mix, prepared
• 3 acorn squash, halved and seeded
• 3 Tbs. butter
• 1 medium onion, chopped
• 1 cup HoneyBaked Ham, cubed
• ½ cup dried cranberries
• ¼ cup sliced almonds
• 1 Tbs. dried parsley
• 1 Tbs. dried sage
• 1 tsp. salt
• Freshly ground pepper to taste

Preheat oven to 350 degrees.

Prepare rice mix according to directions on box and place in medium bowl.

Cut acorn squash in half and scrape out seeds with spoon. Trim ends so squash will sit flat. Place squash, cut side down, on greased baking sheet. Bake 35 to 40 minutes until tender. Remove from oven and cool slightly.

Remove the tender part inside of the squash, leaving a ¼-inch shell. Add squash to rice in bowl.

While squash is baking, melt butter in skillet and cook onion over medium high heat until tender, about 5 minutes.

To squash and rice mixture, add onions, HoneyBaked Ham, cranberries, almonds, parsley, sage, salt, and pepper. Mix well to combine all ingredients. Divide stuffing to fill squash shells.

Place on baking sheet and bake 15 to 20 minutes until heated through.

This dish can be prepared one day ahead, covered, refrigerated and baked at serving time. Final baking time will need to be increased to 30 to 35 minutes or until heated through.

For HoneyBaked Ham locations and other information, go to www.honeybakedforyou.com.