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CRANBERRY-STUFFED ACORN SQUASH

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 3 medium (4-inch diameter) acorn squash, cut lengthwise in half, seeded
  • 1 tm pkg (6.4 oz each) frozen Banquet® Brown 'N Serve
  • 3/4 cup finely chopped celery
  • 1/2 cup firmly packed brown sugar
  • 1 can (14 oz each) chicken broth
  • 1 pkg (6 oz each) cornbread stuffing crumbs with seasoning
  • 1 cup dried cranberries
  • 1/4 cup slivered almonds, toasted
DIRECTIONS

Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray; set aside. Place squash in microwave-safe dish. Microwave on HIGH 8 to 10 minutes or until pulp is softened. Scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop pulp; set aside. Place shells, cut-sides up, in prepared baking dish; set aside.

Heat sausage and celery in large skillet over medium-high heat 5 minutes or until sausage is browned and celery is crisp-tender, stirring frequently. Add brown sugar and broth; increase heat to high. Bring to a boil. Remove from heat; gently stir in stuffing mix, squash pulp, cranberries and almonds. Cover; let stand 5 minutes. Spoon evenly into squash shells.

Bake 30 minutes or until stuffing is hot and golden brown.