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=B0F oven or until tender when tested with a fork. Meanwhile, coat
  a non-stick skillet with cooking spray; over medium heat saut=E9
  onion and celery until tender.  Add salt, pepper, allspice, apple=
  and 1 Tablespoon apple juice; cook just until apple is tender. Stir
  in cranberries, raisins, and 1 Tablespoon 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=B0F.
  
  Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat
  fat) 9% CFF  249mg Na
  
  Makes 2 main-course servings. per serving: 212 Kcal 2.2g fat (0.4g
  sat fat) 9% CFF  498mg Na