| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
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 |
INSTRUCTIONS
From: "R. Winters" <rosie@iadfw.net> 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, http://www.erols.com/hosey.
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