Yield: 4 Servings
|1 pounds||Acorn squash|
|½ small||Onion -- finely chopped|
|1||Celery rib -- finely|
|½||Apple -- cored and diced|
|2 tablespoons||Apple juice -- divided use|
|½ cup||Cranberries -- fresh or|
|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