Recipe: Acorn Squash with Cranberry Stuffing

ACORN SQUASH WITH CRANBERRY STUFFING

1 (1 lb) acorn squash
1/2 small onion, finely chopped
1 celery rib, finely chopped
1/4 tsp salt
1/8 tsp ground black pepper
1/4 tsp allspice
1/2 apple, cored and diced
2 tbsp apple juice, divided use
1/2 cup cranberries (fresh or frozen)
1/2 tbsp raisins
1 tbsp brown sugar
1 slice bread, torn into pieces
1/2 tbsp nuts, coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet.

Bake at 350 degrees F about 45 to 60 minutes 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 375 degrees F.

Makes 4 side-dish servings or 2 main-course servings
Adapted from source: Walking Magazine in 1989-90 by R. Winters
From: Kelly~WA