Acorn Squash with Cranberry Stuffing
List of 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
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.
Recipe
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