Ingredients:

Acorn squash:

• 2 each acorn squash, raw
• 1 Tbsp margarine, dairy free

Stuffing:

• 1 cup apple, fresh, diced
• 1/3 cup cranberries, fresh
• 1 cup applesauce, unsweetened
• 1/2 cup celery, diced
• 1/4 cup brown sugar, firmly packed
• 1/2 tsp onion powder
• 1/4 tsp ginger, ground
• 1/4 tsp salt

Method:

Prepping acorn squash:

1. Preheat oven to 350°F.
2. Cut acorn squash into halves. Slice across the middle lengthwise.
3. Scoop out and discard seeds.
4. Place face down in shallow baking pan with 1/2 cup water.
5. Bake for 30 minutes.
6. Remove from oven, turn acorn squash over and spread margarine along insides.
7. Discard excess water and place pan to side.

Stuffing:

1. In bowl, combine remaining ingredients.
2. Spoon 1/4 stuffing into center of each half acorn squash.
3. Bake uncovered for 25 minutes, remove from oven and serve.

Makes 4 servings