Acorn squash with cranberry stuffing

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=B0F oven or until tender when tested with a fork. Meanwhile

coat a non-stick skillet with cooking spray; over medium heat saut=E9 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 Recipe By : modified from Walking Magazine in 1989-90 by R. Winters Recipe By : From: owner-Mm-Recipes@idiscover.Net O