Acorn Squash With Cranberry Stuffing

---------- Recipe via Meal-Master (tm) v8.04

Title: Acorn Squash With Cranberry Stuffing
Categories: Vegetables, Lo/no-fat
Yield: 4 servings

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, 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

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