Creamed onions de luxe fill baked squash cups for an extra-good dish
2lbs. small onions, peeled (about 4c.)
½c. light raisins
2tblsp. butter or regular margarine
¼tsp. ground nutmeg
Wash squash; cut in halves lengthwise, and remove seeds. Place squash, cut side down, in shallow baking pan; add a few tablespoons water to pan. Bake in hot oven (400°) 30 minutes. Turn cut side up; sprinkle with salt and continue baking 25 to 30 minutes, until tender.
Cook onions in boiling salted water, covered, about 30 minutes, or until tender. Drain.
Simmer raisins in water to cover 10 minutes; drain.
Melt butter; blend in flour and ¼ tsp. salt. Add milk all at once. Cook and stir until sauce is thickened. Blend in ¼ tsp. nutmeg. Gently stir in onions and raisins. Spoon into cooked squash halves; sprinkle with additional nutmeg.