Acorn Squash with Wild Mushroom-Cranberry Stuffing

Title:
Acorn Squash with Wild Mushroom-Cranberry Stuffing

Yield:
2 Servings

Categories:
Low-cal,
Vegetables




Ingredients:





     1    Acorn squash; halved and


          -seeded


   1/2 c  Dried cranberries or


          -currants


   1/4 c  Hot water


     4 tb Butter


     4 oz Fresh wild mushrooms (like


          -shiitake); stemmed and


          -chopped


   1/4 c  Chopped onion


     1 ts Dried sage


     1 c  Whole-wheat bread crumbs






 Preheat oven to 425#161#F. Place squash cut side down in 8x8x2-inch glass


 baking dish. Cover dish tightly with plastic wrap. Microwave on high 10


 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves


 cut side up. Season cavities with salt and pepper. Combine dried


 cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy


 medium skillet over medium heat. Add mushrooms, onion and sage and saute


 until beginning to soften, about 5 minutes. Add breadcrumbs and stir until


 crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking


 liquid. Season to taste with salt and pepper. Mound stuffing into squash


 halves. Dot with remaining butter. Bake until heaedt through and crisp on


 top, about 10 minutes.


 


 Recipe by: Bon Appetit/October 1995


 


 Posted to MC-Recipe Digest V1 #939 by The Meades 
on


 Nov 30, 1997