---------- Recipe via Meal-Master (tm) v8.04

      Title: Acorn Squash With Cranberry Stuffing
 Categories: Vegetables, Lo/no-fat
      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°F oven or until tender when tested with a fork. Meanwhile, coat
  a non-stick skillet with cooking spray; over medium heat sauté
  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

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