Acorn squash with cranberry stuffing

Yield: 4 Servings

Measure Ingredient
1 pounds Acorn squash
½ small Onion -- finely chopped
1 \N Celery rib -- finely
\N \N Chopped
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Allspice
½ \N Apple -- cored and diced
2 tablespoons Apple juice -- divided use
½ cup Cranberries -- fresh or
\N \N Frozen
½ tablespoon Raisins
1 tablespoon Brown sugar
1 slice Bread -- torn into pieces
½ tablespoon Nuts -- coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350=B0F oven or until tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saut=E9 onion and celery until tender. Add salt, pepper, allspice, apple= and 1 Tablespoon apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. If desired, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375=B0F.

Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% CFF 249mg Na

Makes 2 main-course servings. per serving: 212 Kcal 2.2g fat (0.4g sat fat) 9% CFF 498mg Na

Recipe By : modified from Walking Magazine in 1989-90 by R.


Recipe By :

From: owner-Mm-Recipes@... O

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