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Recipe Name: Acorn Squash With Cranberry Stuffing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Acorn Squash
1/2 Onion, finely chopped
1 Celery rib, finely chopped
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper
1/4 Teaspoon(s) Allspice
1/2 Apple, cored and diced
2 Tablespoon(s) Apple juice, divided use
1/2 Cup(s) Cranberries, fresh or frozen
1/2 Tablespoon(s) Raisins
1 Tablespoon(s) Brown sugar
1 Bread, torn into pieces
1/2 Tablespoon(s) Nuts, coarsely chopped
From: "R. Winters" <> Date: Sun, 04 Aug 1996 20:11:10
-0500 Recipe By : modified from Walking Magazine in 1989-90 by R.
Winters 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 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 375F.
Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g
sat fat) 9% CFF 249mg Na MC-Recipe Digest V1 #183 From the MasterCook
recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 415
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 0mg
Sodium: 154.5mg
Potassium: 642.4mg
Carbohydrates: 101.4g
Fiber: 8g
Sugar: 26g
Protein: 1.8g

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