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1 large acorn squash
2 teaspoons extra-virgin olive oil
1/4 teaspoon pumpkin pie spice (recommended: McCormick)
1 cup brown ready rice (recommended: Uncle Ben's)
1/4 cup frozen raspberries
1 scallion, finely chopped
1 tablespoon frozen orange juice concentrate
1/4 cup chopped walnuts
1/4 cup light raspberry and walnut vinaigrette