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Acorn Squash With Cranberry Stuffingvegetables 1 lb acorn squash 1/2 small onion -- finely chopped 1 celery rib -- finely 1 chopped 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon allspice 1/2 apple -- cored and diced 2 tablespoon apple juice -- divided use 1/2 cup cranberries -- fresh or 1 frozen 1/2 tablespoon raisins 1 tablespoon brown sugar 1 slice bread -- torn into pieces 1/2 tablespoon nuts -- coarsely chopped 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 350=B0F oven or until tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saut=E9 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 375=B0F. Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% CFF 249mg Na Makes 2 main-course servings. per serving: 212 Kcal 2.2g fat (0.4g sat fat) 9% CFF 498mg Na Recipe By : modified from Walking Magazine in 1989-90 by R. Winters Recipe By : From: owner-Mm-Recipes@idiscover.Net O
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