---------- Recipe via Meal-Master (tm) v8.04

      Title: Acorn Squash With Cranberry Stuffing
 Categories: Vegetables, Lo/no-fat
      Yield: 4 servings

      1 lb Acorn squash
    1/2 sm Onion -- finely chopped
      1    Celery rib -- finely
           Chopped
    1/4 ts Salt
    1/8 ts Pepper
    1/4 ts Allspice
    1/2    Apple -- cored and diced
      2 tb Apple juice -- divided use
    1/2 c  Cranberries -- fresh or
           Frozen
    1/2 tb Raisins
      1 tb Brown sugar
      1 sl Bread -- torn into pieces
    1/2 tb 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 350°F oven or until
  tender when tested with a fork. Meanwhile, coat a
  non-stick skillet with cooking spray; over medium heat
  sauté 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°F.

  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

  Recipe By     : modified from Walking Magazine in
  1989-90 by R. Winters

  Recipe By     :

  From: 	owner-Mm-Recipes@idiscover.Net O

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