Cranberry Stuffed Acorn Squash

Yield: 6 servings

Ingredients

• 3 acorn squash, split lengthwise, seeded
• 1/4 cup slivered almonds, toasted
• 12 ounces bulk turkey or pork sausage
• 3/4 cup diced celery
• 1/2 cup firmly packed brown sugar
• 1 (14 ounce) can chicken broth
• 1 (6 ounce) package cornbread stuffing mix
• 1 cup dried cranberries

Instructions

1. Cook squash halves in microwave-safe dish on HIGH for 8 to 10 minutes or until flesh softens.
2. Scoop out pulp, leaving 1/4 inch thick shells; coarsely chop pulp and set aside.
3. Place shells, cut side up, in a 13 x 9 inch baking dish coated with cooking spray.
4. Toast almonds in large skillet sprayed with cooking spray; set aside.
5. Cook sausage and celery in a large skillet over medium heat until sausage is crumbled and no longer pink.
6. Add sugar and broth to pan. Bring to a boil.
7. Remove from heat; gently stir in stuffing mix, squash pulp, cranberries and almonds. Cover; let stand.
8. Fill center of squash loosely with equal portions of stuffing mix.
9. Bake at 350 degrees F for 30 minutes or until golden brown.