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 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 tb apple juice; cook just until apple is tender. Stir in
cranberries, raisins, and 1 tb 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.
Recipe by Walking Magazine in 1989 to 1990, adapted by R. Winters
