Acorn squash with cranberry stuffing
Yield: 4 Servings
Ingredients:
- 1 lb Acorn squash
- 1/2 sm Onion -- finely chopped
- 1 Celery rib -- finely Chopped
- 1/4 ts Salt
- 1/8 ts Pepper
- 1/4 ts Allspice
- 1/2 Apple -- cored and diced
- 2 tb Apple juice -- divided use
- 1/2 c Cranberries -- fresh or Frozen
- 1/2 tb Raisins
- 1 tb Brown sugar
- 1 sl Bread -- torn into pieces
- 1/2 tb 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
Instructions:
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@idiscover.Net O
