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| 1 x ca. 450 g | Acorn squash |
| 1/2 klein | onion finely chopped |
| 1 | Celery rib -- finely Chopped |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1/4 Teelöffel | allspice |
| 1/2 | Apple -- cored and diced |
| 2 Esslöffel | Apple juice -- divided use |
| 1/2 Tasse | Cranberries -- fresh or |
| | Frozen |
| 1/2 Esslöffel | raisins |
| 1 Esslöffel | brown sugar |
| 1 Scheibe | Bread -- torn into pieces |
| 1/2 Esslöffel | Nuts coarsely chopped |
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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 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°F.
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
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