Ingredients:
1 lb acorn squash
1/2 small onions, finely chopped
1 celery ribs, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
1/2 apples, 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
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 350F oven 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 Tbs apple juice; cook just until apple is tender.
Stir in cranberries, raisins, and 1 Tbs 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 375F.
Servings: 4
Time preparation: 25 min.
Time total: 105 min.