Nut- and Fruit-Filled Squash

 

1

buttercup squash (2 to 2 1/2 pounds)

1/4

teaspoon salt

1

tablespoon butter or margarine, melted

1

cup Basic 4® cereal, coarsely crushed (1/2 cup)

1

teaspoon grated orange peel

• 1 Heat oven to 350°F. Cut squash into fourths; remove seeds and fibers. Place squash, cut sides up, in ungreased rectangular baking dish, 13x9x2 inches.
• 2 Sprinkle salt over squash. Pour water into baking dish until 1/4 inch deep. Cover and bake 40 to 50 minutes or until tender.
• 3 Mix butter, cereal and orange peel; spoon into squash.