Cut thin slice off rounded side of each squash half to prevent it from tipping over. Place in single layer in foil-lined pan; brush insides evenly with about half the butter.
Combine fruit and nuts in medium bowl. Add sugar and honey; mix lightly. Spoon into squash halves; brush with remaining butter.
Bake 1 hour or until squash is tender. Cut in half.
Substitute a Granny Smith apple for the pear.
Squash shells can be filled with fruit mixture ahead of time. Refrigerate up to 24 hours. Remove from refrigerator about 1-1/2 hours before serving. Let stand at room temperature 20 min., then uncover and bake as directed.
Take advantage of the abundance of squash when in season and prepare this flavorful low-sodium side dish. Not only do the squash and fruit provide sweet and savory flavors, but they also team up to provide vitamin C.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.