Acorn Squash With Cranberry Stuffing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Acorn squash,
1/2 small: Onion, finely chopped
1: Celery rib, finely
Chopped,
1/4 tsp: Salt,
1/8 tsp: 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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp