Ingredients:

  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

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

Nutritional Information:

97 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 22g Carbohydrate; trace Cholesterol; 180mg Sodium