Acorn squash with cranberry stuffing

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. Stiri in cranberries, raisins, and 1 tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved.
6. Stir in bread cubes and nuts.
7. If desired, a few drops of almond extract may be added.
8. Sprinkle baked squash with salt (optional) and pepper.
9. Divide stuffing evenly between the halves.
10. Bakei for 15 minutes at 375=b0f.
11. makes 4 side-dish servings.
12. Per serving: 106 kcal 1. 1g fat (0. 2g sat fat) 9% cff 249mg na makes 2 main-course servings.
13. Per serving: 212 kcal 2. 2g fat (0. 4g sat fat) 9% cff 498mg na modified from walking magazine in 1989-90 by r.