Recipe - Acorn Squash With Cranberry Stuffing

1 pound Acorn squash
One half small Onion; finely chopped
1 Celery rib; finely chopped
One fourth teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Allspice
One half Apple; cored and minced
2 tablespoon Apple juice; divided use
One half cup Cranberries; fresh or frozen
One half tablespoon Raisins
1 tablespoon Brown sugar
1 sl Bread; torn into pieces
One half tablespoon Nuts; coarsely chopped

From: "R. Winters" rosie@iadfw.net

Date: Sun, 04 Aug 1996 20:11:10 0500

Recipe By : modified from Walking Magazine in 198990 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 nonstick 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 sidedish servings. per serving: 106 Kcal 1.1g fat (0.2g sat
fat) 9% CFF 249mg Na

MCRecipe Digest V1 #183

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.