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Acorn Squash with Cranberry Stuffing

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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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