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Acorn Squash with Cran-Apple Filling
2 medium acorn squash (about 11/4Ibs each) Lightly grease 13 x 9-inch glass baking dish. Set aside. Cut
I tablespoon burter or margarine, mehed each squash lengthwise in half Remove seeds. Brush top and
Filling: cavity of halves evenly, with 1 tablespoon butter• Arrange halves
cut-sides down in prepared dish• Place dish in oven on rack
I cupwhole-berrycranberrysauce position#3.
1/3 cup chopped dried apples
I tabIespoonbutterormargarine, mehed SpeedCookMethod..SetSPEEDCOOKlfor21 minutes.
Bake for 12 to 15 minutes, or until squash is tender. Remove
l tablesyoonpachedbrownsugar from oven. Set squash aside. In small mixing bowl, combine filling
J/8 teaspoonground cinnamon ingredients except for nutmeg. Turn squash halves cut-sides-up.
Ground nutmeg Sprinkle top and cavities with nutmeg. Spoon filling evenly into
cavities. Continue baking for additional 4 to 6 minutes, or until
filling is hot. Let stand for 5 minutes before serving.
ConventionalMethod: Heat ovento 350°E Prepare as directed.
Bake squash for 35 to 40 minutes, or until tender. Remove from
oven. Set squash aside. Prepare filling as directed. Sprinkle cavities
with nutmeg. Spoon filling evenly' into cavities. Bake for additional
10 to 15 minutes, or until filling is hot. Let stand for 5 minutes
before serving.
4 servings
PerServing: Exchanges:
Calories: 280 Cholesterol:15rag. 15Starch/Bread
Protein: 2g Sodium: 95g. 2.5Fruit
TotalCarbohydrate:59g.Calcium: 82rag. t Fat
TotalFat: Bg
Fruited Bread Stuffing
I/4 cup _ratteror margarine Lightly grease 1-quartcasserole.Setaside. In 12-inchnonstick
2 sta[kscelery, chopped(I cupJ skillet, meltbutterovermediumheat.Addceleryandonion.
3/4 cup chopped onion Cook for 4 to 5 minutes, or until vegetables are tender-crisp,
4 cupss@breadcutmsfl/2-inchcubes) stirring frequently. Remove from heat. Stir in remaining
;/3 cuporangejuice ingredients. Spread evenly in prepared casserole. Cover. Place
;/4 cup dried currants or raisins casseroleinovenonrackposition #3.
I/4 cup snipped fresh parsley or I tablespoon plus Speed Cook Method: Set SPEED COOK 1 for 13 minutes.
] teaspoon dried parsley leaves Bake for 10 to 13 minutes, or until stuffing is hot and vegetables
_/2 teaspoonpoultryseasoning are tender. Let stand for 5 minutes before serving.
• m o ) *
;/4 teaspoonsalt ConventwnalMethod:Heatovento3_O Ef repareasdtrected.
;/4 teaspoonpepper Cover.Bakefor3Oto 35minutes, oruntilstufflngishotand
vegetables are tender. Let stand for 5 minutes before serving.
4 servings
PerServing: Exchanges:
Calories: 320 Cholesterol:3Brag. 2Starch/Bread
Protein: 7g Sodium: 2BOg. 1Vegetable
TotalCarbohydrate:48g. Calcium: 45rag. .5Fruit
TotalFat: 13g. 2.5Fat
Chicken Oven Meal Chart: (Set SPEED COOK 1for 35-45 minutes, depending on sizeofchicken)
•?5
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