Acorn Squash With Cranberry Stuffing
Source of Recipe
Sunday_Dinner@yahoogroups.com
1 pound acorn squash
1/2 small onion, finely chopped
1 rib celery rib, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
1/2 apple, cored and diced
2 tablespoons apple juice, divided use
1/2 cup cranberries, fresh or frozen
1/2 tablespoon raisins
1 tablespoon brown sugar
1 slice bread, torn into pieces
1/2 tablespoon nuts, coarsely chopped
1. 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 F oven
or until tender when tested with a fork.
2. Meanwhile, coat a non-stick skillet with cooking spray; over medium
heat sauté onion and celery until tender.
3. Add salt, pepper, allspice, apple and 1 Tablespoon apple juice to
pot; cook just until apple is tender.
4. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook
until cranberries pop. Add brown sugar; stir until dissolved.
5. 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.
6. Divide stuffing evenly between the halves. Bake for 15 minutes at
375 F.
Serves 4
97 Calories (kcal); 1g Total Fat; (9% calories from fat);
2g Protein; 22g Carbohydrate; trace Cholesterol; 180mg Sodium
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