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Baked Acorn Squash with Herbed Stuffing

 

1 medium to large-sized acorn squash     1 Tbls olive oil

1 clove garlic, minced finely                                  1 medium sized onion, chopped

2 stalks celery, chopped                                         1 small apple, finely chopped

2 to 3 cups whole wheat bread cubes, cut in 1/2-inch cubes

1/2 cup vegetable broth                         3/4 tsp salt              freshly ground black pepper

1 Tbls finely chopped fresh sage leaves (or 1 tsp dried)

1 Tbls finely chopped fresh rosemary (or 1/4 tsp dried)

1 tsp fresh thyme leaves, finely chopped (or 1/4 tsp dried)

Pre-heat oven to 350ºF.  Cut each squash in half lengthwise.  Scoop out the seeds.  Place squash halves, cut side down, in a covered baking dish.  Add several tablespoons of water to the dish and bake until tender, approximately 40 min.  Remove from oven, allow to cool slightly.  Carefully scoop the pulp out into a small bowl, leaving about 1/4 inch of flesh in the shell.  Place the empty shells cavity-side up in a clean baking dish.  Set aside.

Heat the olive oil in a large skillet over medium heat.  Add the garlic, onion, celery and apple.  Saute’ until just tender, approx. 10 minutes.  If vegetables begin to stick, add several tablespoons of water to the pan.  Add bread cubes and toss with vegetables.  Pour vegetable broth over the mixture, stirring to evenly distribute.  Add the cooked squash, breaking up any large chunks.  Finally, stir in the salt, pepper and fresh herbs.  Mix well.  Remove stuffing from heat.  Heap the filling into the squash shells.  Cover, and return to oven for another 20 minutes or until heated through.  Each half can be cut in half lengthwise.  Serves 4.  

 

 

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