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Acorn Squash with Cranberry Stuffing

“You just can’t go wrong with this recipe if you have squash or cranberry lovers at your table,” promises Dorothy Pritchett of Wills Point, Texas. “I found the recipe a long time ago in a newspaper. The blend of flavors is delicious, colorful, and goes great with Thanksgiving dinner.”

4 ServingsPrep: 10 min. Bake: 55 min.

Ingredients

2 medium acorn squash
1/4 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1 medium tart apple, peeled and diced
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/8 teaspoon pepper
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons water

Directions

Cut squash in half; discard seeds. Cut a thin slice from the bottom
of squash halves so they sit flat. Place squash hollow side down in
an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water. Cover
and bake at 375° for 45 minutes.
Meanwhile, in a small skillet, saute celery and onion in butter until
tender. Add the apple, salt, lemon juice and pepper. Cook,
uncovered, over medium-low heat until apple is tender, stirring
occasionally. Stir in the cranberries, sugar and water. Cook and
stir until berries pop and liquid is syrupy.
Turn squash halves over; fill with cranberry mixture. Cover and bake

2 of 2

Acorn Squash with Cranberry Stuffing (continued)

Directions (continued)

10-15 minutes longer or until squash is tender. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 270 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 367 mg sodium, 57 g carbohydrate, 5 g fiber, 2 g protein.