| 1 | Halve squash and remove seeds. |
| 2 | 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. |
| 3 | Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saut=e9 onion and celery until tender. |
| 4 | Add salt, pepper, allspice, apple= and 1 tablespoon apple juice; cook just until apple is tender. |
| 5 | Stir in cranberries, raisins, and 1 tablespoon apple juice; cook until cranberries pop. |
| 6 | Add brown sugar; stir until dissolved. |
| 7 | Stir in bread cubes and nuts. |
| 8 | If desired, a few drops of almond extract may be added. |
| 9 | Sprinkle baked squash with salt (optional) and pepper. |
| 10 | Divide stuffing evenly between the halves. |
| 11 | Bake for 15 minutes at 375=b0f. |
| 12 | makes 4 side-dish servings. |
| 13 | Per serving: 106 kcal 1.1g fat (0.2g sat fat) 9% cff 249mg na |
| 14 | makes 2 main-course servings. |
| 15 | Per serving: 212 kcal 2.2g fat (0.4g sat fat) 9% cff 498mg na |
| 16 | recipe by : modified from walking magazine in 1989-90 by r. |
| 17 | Winters |
| 18 | recipe by : |
