Acorn Squash Corn Bread Dressing   

Ingredients :
1	med	acorn squash
3	tbl	butter divided
12	slc	stale white bread ends trimmed
2	cup	baked cornbread (one 8-by-8-inch pan) approx.
2	x	red or green delicious apples peeled and chopped
1	cup	raisins
1	med	onion chopped
3	x	celery stalks 1/2-in dice
1 1/2	tsp	thyme
1	tbl	sage
1	tsp	salt
1/4	tsp	pepper
2	x	eggs beaten
2 3/4	cup	vegetable broth
		Nonstick cooking spray

How to cook :

Preheat oven to 350 degrees.
Slice acorn squash in half, dot with 1 tablespoon of the butter and bake for 40 minutes.
Cool, remove skin and chop into 1/2-inch cubes.
In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread.
Mix in apples and raisins.
TIP: Remove strings from celery before dicing.
Melt remaining butter in heavy skillet; add onions and celery.
Saute until tender. Add to crumbs. Mix in thyme, sage, salt, pepper and squash.
Add beaten eggs and chicken broth.
Mix well.Spray a casserole dish with cooking spray.
Spread mixture evenly in dish.
Bake 45 minutes.NOTES : Need an entree for a vegetarian guest? This will work well as a turkey-free substitute, providing stuffing with the acorn squash.
The dressing recipe also can be used for the turkey.
If you want to make this a completely vegan recipe, omit the eggs.
calls for prebaked corn bread (8-in sq pan).

Tags : Stuffing Vegetarian Low Calorie Fat Free Diet

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