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  • Acorn Squash With Cranberry Stuffing

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    Acorn Squash With Cranberry Stuffing
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Acorn squash
    • 1/2 sm Onion finely minced
    • 1 x celery minced Minced
    • 1/4 tsp Salt
    • 1/8 tsp Pepper
    • 1/4 tsp Allspice
    • 1/2 x Apple diced
    • 2 Tbsp. Apple juice divided
    • 1/2 c. cranberries fresh or possibly frzn
    • 1/2 Tbsp. Raisins
    • 1 Tbsp. Brown sugar
    • 1 slc bread torn into pcs
    • 1/2 Tbsp. nuts coarsely minced

    Directions

    1. Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 minutes in a 350 F oven or possibly till tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute/fry onion and celery till tender. Add in salt, pepper, allspice, apple= and 1 Tbsp. apple juice; cook just till apple is tender. Stir in cranberries, raisins, and 1 Tbsp. apple juice; cook till cranberries pop. Add in brown sugar; stir till dissolved. Stir in bread cubes and nuts. If you like, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper.
    2. Divide stuffing proportionately between the halves. Bake for 15 min at 375F.
    3. Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat
    4. Makes 2 main-course servings. per serving: 212 Kcal 2.2g fat (0.4g
    5. Winters

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