Acorn Squash With Cranberry Stuffing

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 lb acorn squash
• 1/2 small onion, finely chopped
• 1 celery rib, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon allspice
• 1/2 apple, cored and diced
• 2 tablespoons apple juice, divided use
• 1/2 cup cranberries, fresh or 1/2 cup frozen cranberries
• 1/2 tablespoon raisins
• 1 tablespoon brown sugar
• 1 slice bread, torn into pieces
• 1/2 tablespoon nuts, coarsely chopped

Recipe

• 1 halve squash and remove seeds.
• 2 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.
• 3 meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender.
• 4 add salt, pepper, allspice, apple and 1 tbs apple juice; cook just until apple is tender.
• 5 stir in cranberries, raisins, and 1 tbs apple juice; cook until cranberries pop.
• 6 add brown sugar; stir until dissolved.
• 7 stir in bread cubes and nuts.
• 8 if desired, a few drops of almond extract may be added.
• 9 sprinkle baked squash with salt (optional) and pepper.
• 10 divide stuffing evenly between the halves.
• 11 bake for 15 minutes at 375f.