Squash with Cranberry Stuffing|
Acorn Squash with Cranberry Stuffing
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
From: "R. Winters"
Date: Sun, 04 Aug 1996 20:11:10 -0500
Recipe By : modified from Walking Magazine in 1989-90 by R. Winters
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 350F oven or
until tender when tested with a fork.
Meanwhile, coat a non-stick skillet with cooking spray; over medium heat
saute 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 375F.
Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat
fat) 9% CFF 249mg Na
MC-Recipe Digest V1 #183
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,