Acorn Squash With Cranberry Stuffing Recipe
Servings: 4
Ingredients
- 1 lb Acorn squash
- 1/2 sm Onion finely minced
- 1 x celery minced Minced
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1/4 tsp Allspice
- 1/2 x Apple diced
- 2 Tbsp. Apple juice divided
- 1/2 c. cranberries fresh or possibly frzn
- 1/2 Tbsp. Raisins
- 1 Tbsp. Brown sugar
- 1 slc bread torn into pcs
- 1/2 Tbsp. nuts coarsely minced
Directions
- Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 minutes in a 350 F oven or possibly till tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute/fry onion and celery till tender. Add in salt, pepper, allspice, apple= and 1 Tbsp. apple juice; cook just till apple is tender. Stir in cranberries, raisins, and 1 Tbsp. apple juice; cook till cranberries pop. Add in brown sugar; stir till dissolved. Stir in bread cubes and nuts. If you like, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper.
- Divide stuffing proportionately between the halves. Bake for 15 min at 375F.
- Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat
- Makes 2 main-course servings. per serving: 212 Kcal 2.2g fat (0.4g
- Winters
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 104 | |
| Calories from Fat 8 | 8% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 217mg | 9% |
| Potassium 411mg | 12% |
| Total Carbs 23.98g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 8.37g | 6% |
| Protein 1.87g | 3% |
