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Acorn Squash with Cranberry Stuffing

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

Cut squash in half; discard seeds. Cut a thin slice from the bottom of

Printed from tasteofhome.com May 17, 2008

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Acorn Squash with Cranberry Stuffing cont.

squash halves so they sit flat. Place squash hollow side down in an
ungreased 13-in. x 9-in. x 2-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 10-15 minutes longer or until squash is
tender.

Yield: 4 servings.