Preparation:
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 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 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 |
