Cooking Recipe Acorn Squash With Cranberry Stuffing

Recipe 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

Directions

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@idiscover.Net O

Categories matching this recipe

Vegetables ,fat