 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/3 | squash (4 inch dia) | split and seeded | 1/4 | stalk, medium (7-1/2" - 8" long) | celery, diced | 1/8 | cup | chicken broth, fat free, Health Valley | 2/3 | ounce | Bread stuffing, cornbread, dry mix Peppridge Farm | 1/8 | cup | cranberries, dried, sweetened | 1 2/3 | almond | almonds | 1 1/2 | strips large (3" long) | Carrots |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | nuke squash 8-20 mi. scoop out pulp leaving 1/4 inch shells. coarsely chop pulp and set aside. place shells in a baking dish coated with cooking spray. toast almonds in a skillet coated with cooking spray. set aside | | 2 | cook carrots and celery in skillet over medium-high heat 3-5 min. add sugar and broth to pan and bring to boil. remove from heat and gently stir in stuffing mix, squash pulp, cranberries and almonds. cover and let stand 5 min. | | 3 | fill shells with stuffing mix and bake in preheated 350 degree oven for 30 min. or until golden brown. |
|
