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Acorn Squash With Cranberry Stuffing
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Rating: 4.1/5 (51 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 96
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 163mg
7%
Total Carbohydrate 22g
7%
Dietary Fiber 3g
10%
Sugars 7g
Protein 1g
Vitamin A  7%Vitamin C  22%
Calcium  4%Iron  4%
Potassium  10%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Acorn Squash With Cranberry Stuffing

Date Added: January 16, 2012

Ingredients:

1 lb Acorn Squash
1/2 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 Cranberry Fresh or Frozen
1/2 tablespoon Raisin
1 tablespoon Brown Sugar
1 slices White Bread torn into pieces
1/2 tablespoon Walnut coarsely chopped
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Directions:

1. Halve squash and remove seeds.

2. 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.

3. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender.

4. Add salt, pepper, allspice, apple and 1 Tablespoon apple juice; cook just until apple is tender.

5. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop.

6. Add brown sugar; stir until dissolved. Stir in bread cubes and nuts.

7. If desired, a few drops of almond extract may be added.

8. Sprinkle baked squash with salt (optional) and pepper.

9. Divide stuffing evenly between the halves. Bake for 15 minutes at 375 F Makes 4 side-dish servings.

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Dietary Notes:
This recipe is low-fat with 0.75g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption, Celery, Onion, Apple allergies.
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