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Acorn Squash with Cranberry Stuffing
Recipe By : modified from Walking Magazine in 1989-90 by R. Winters
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Low Fat
Freezes Well
Amount Measure Ingredient -- Preparation Method
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1 pound 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 frozen
1/2 tablespoon raisins
1 tablespoon brown sugar
1 slice bread -- torn into pieces
1/2 tablespoon nuts -- coarsely chopped
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 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
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NOTES : SODIUM
1. Omitting the salt would reduce sodium to 116mg for side-dish serving and
232mg for main dish serving.
2. 53% of the sodium in this recipe is from the salt. 28% is from the
onion. 13% is from the bread.
Nutr. Assoc. : 0 0 2519 0 0 0 0 0 0 0 0 0 0
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