1 large acorn squash
2 teaspoons extra-virgin olive oil, Bertolli®
1⁄4 teaspoon pumpkin pie spice, McCormick®
1 cup cooked brown rice, Uncle Ben’s® Ready Rice
1⁄2 cup frozen raspberries, Dole®
1⁄4 cup chopped walnuts, Planters®
1⁄4 cup light raspberry and walnut vinaigrette, Newman’s Own®
1 scallion (green onion), finely chopped
1 tablespoon frozen orange juice concentrate, thawed, Minute Maid®
Preheat oven to 400 degrees F. Cut squash in half and scoop out seeds. Brush cut surface of squash with olive oil; sprinkle with pumpkin pie spice. Set aside.
In a large bowl, combine rice, raspberries, walnuts, salad dressing, scallion, and orange juice concentrate. Spoon mixture into centers of squash. Place in a baking dish and cover with aluminum foil.
Bake squash in preheated oven for 45 minutes. Remove foil; bake 15 to 20 minutes more or until squash is fork tender. To serve, cut each squash half in half.