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Anne Peterson
Acorn Squash with Cranberry Stuffing
0
(0)
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" <[email protected]>
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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