Recipe: Apple and Cranberry Stuffed Acorn Squash (using orange juice and walnuts)

APPLE AND CRANBERRY STUFFED ACORN SQUASH

"Recipe can easily be doubled or tripled if you're serving a crowd!"

2 acorn squash, split, seeds removed
1 teaspoon plus 1 tablespoon Mazola Corn Oil, divided use
1/4 cup diced celery
1/4 cup diced onion
1 cooking apple, cored and chopped
1/4 cup dried cranberries
1/4 cup coarsely chopped walnuts
1/2 cup orange juice
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/4 teaspoon Spice Islands Thyme
Salt and pepper to taste

Preheat oven to 350 degrees F.

Split squash in half lengthwise and remove seeds. Brush cut edges with 1 teaspoon oil Place cut side down on rimmed baking sheet.

Bake for 40 to 60 minutes or until squash is nearly tender. Remove from oven.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add celery and onion and cook for 2 to 3 minutes until just tender.

Add apples to skillet and cook for 2 minutes.

Add cranberries, walnuts, orange juice, cinnamon, thyme and salt and pepper to skillet. Cook for 2 to 3 minutes on low.

Turn squash over and divide apple filling between the squash.

Return to oven and bake 15 to 20 minutes or until apple stuffing is tender.

Serve a 1/2 squash or cut each half into 2 to 3 wedges.

Makes 4 servings
Source: Mazola Oil, ACH Food Companies, Inc.