Acorn squash with cranberry stuffing

 
                    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
 --------  ------------  --------------------------------
    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