Winter squash with apple stuffing
Maple syrup, nuts, raisins, cinnamon, and an apple highlight the flavors of sweet winter squash, which comes in many sizes and shapes.
Preparation: 15 minutes
Bake: 400 degrees F. for 30 to 40 minutes; 375 degrees F. for 15 minutes
3 acorn squash (about 31/2 pounds), cut lengthwise and seeded
2 tablespoons maple syrup
1/2 cup walnuts, chopped
2 teaspoons corn oil
1 large onion, finely chopped
1 large rib celery, thinly sliced
1 Granny Smith apple (peeled if desired), cut into 1/4-inch cubes
3/4 cup reduced-sodium chicken broth
1/3 cup golden raisins, chopped
1/4 cup bulgur wheat
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1. Heat oven to 400 degrees F. Grease 15 x 10 x 1-inch baking pan. Brush cut surfaces and inside of squash with 1 tablespoon syrup. Arrange squash, cut sides down, on pan.
2. Bake at 400 degrees F. for 30 to 40 minutes or until tender.
3. Meanwhile, in large nonstick skillet, cook and stir walnuts over medium heat until golden brown and fragrant. Transfer to paper towel.
4. In same skillet, heat oil over medium-high heat. Add onion and celery; sauté about 3 minutes or just until tender. Add apple, broth, raisins, uncooked bulgur, salt, and cinnamon. Cover; simmer about 15 minutes or until bulgur is tender and liquid is absorbed. Stir in toasted walnuts.
5. Reduce oven temperature to 375 degrees F. Turn squash so cut sides are up. Fill with apple mixture. Drizzle with remaining 1 tablespoon syrup. Bake, uncovered, for 15 minutes. Makes 6 servings.
Nutrition facts per serving: 238 calories, 7 g total fat (1 g saturated fat), 0 mg cholesterol, 169 mg sodium, 44 g carbohydrates, 6 g dietary fiber, 5 g protein.