Stuffed Acorn Squash

1 medium to large acorn squash
1/2 cup raisins
1/4 cup dried cranberries or raisins
1/2 peach, nectarine or apple, chopped
1 cup light fruit juice (apple pear or white grape best)
4 slices low-calorie wheat bread
2 tbsp light butter spread
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp light brown sugar




Pre-heat oven to 350 degrees.
Cut squash in half and scoop out seeds.
Place cut side down in baking dish.
Add 1 inch water.
Bake for 40 minutes.
While squash bakes-toast bread slices.
Crumble bread into bowl.
Add dried & fresh fruit, spices & sugar to bowl.
Put juice and butter substitute to a boil, pour over bread and stir until consistency of stuffing.
Remove squash, pour out water.
Dust hole in squash with cinnamon & sugar
Put half of stuffing in center of each squash.
Place bake in oven for 15 minutes-until stuffing warmed.
Serves 4 as a side dish or 2 as an entree.

Number of Servings: 4

Recipe submitted by SparkPeople user ELLISUNIT1.