Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Acorn squash |
| ½ small | Onion -- finely chopped |
| 1 | Celery rib -- finely |
| Chopped | |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ¼ teaspoon | Allspice |
| ½ | Apple -- cored and diced |
| 2 tablespoons | Apple juice -- divided use |
| ½ cup | Cranberries -- fresh or |
| 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.
Winters
Recipe By :
From: owner-Mm-Recipes@... O