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Recipe Name: Acorn Squash With Wild Mushroom-cranberry Stuffing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Low-cal Comments:
Preparation Time:
Number of Servings: 2

1 Acorn squash, halved and
1/2 Cup(s) Dried cranberries or
1/4 Cup(s) Hot water
4 Tablespoon(s) Butter
4 Ounce(s) Fresh wild mushrooms, like
shiitake stemmed and
1/4 Cup(s) Chopped onion
1 Teaspoon(s) Dried sage
1 Cup(s) Whole-wheat bread crumbs
Preheat oven to 425#161#F. Place squash cut side down in 8x8x2-inch
glass baking dish. Cover dish tightly with plastic wrap. Microwave on
high 10 minutes. Pierce plastic to let steam escape. Uncover and turn
squash halves cut side up. Season cavities with salt and pepper.
Combine dried cranberries and hot water in small bowl. Melt 3
tablespoons butter in heavy medium skillet over medium heat. Add
mushrooms, onion and sage and saute until beginning to soften, about 5
minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3
minutes. Mix in cranberries with soaking liquid. Season to taste with
salt and pepper. Mound stuffing into squash halves. Dot with remaining
butter. Bake until heaedt through and crisp on top, about 10 minutes.
Recipe by: Bon Appetit/October 1995 Posted to MC-Recipe Digest V1 #939
by The Meades <> on Nov 30, 1997

Nutrition (calculated from recipe ingredients)
Calories: 885
Calories From Fat: 235
Total Fat: 26.7g
Cholesterol: 61.1mg
Sodium: 372.8mg
Potassium: 1406mg
Carbohydrates: 162.1g
Fiber: 19g
Sugar: 1.7g
Protein: 8g

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