Serves: 6
Total Calories: 1,005

1/2 cup melted butter or margarine, divided
2 cups chopped celery
1 cup chopped onion
3 cups cornbread or seasoned stuffing mix
1/2 cup chopped pitted prune
1/2 cup chopped dried apricot
1/2 cup chopped almonds
1 1/2 cups chicken broth
3 small acorn squash (each about 1 pound)

1. Preheat the oven to 350°F. Lightly grease a casserole dish and set aside.

2. Place 2 tablespoons of the butter or margarine in a medium sized skillet. Add the celery and onion and sauté for about 5 minutes, or until the vegetables are soft.

3. Combine the sautéed vegetables, stuffing mix, and remaining butter or margarine in a large bowl, mixing lightly. Add the prunes, apricots, and almonds, and mix lightly. Stir in as much broth as needed to reach the desired consistency. Set aside.

4. Cut each acorn squash in half crosswise, creating 6 “bowls.” If necessary, cut a thick slice from the bottom of each bowl to make the squash stand upright. Using a spoon, scoop out the seeds and stringy portion of the squash, leaving only the flesh and peel. Place the squash upside-down on the prepared casserole dish and bake for 20 minutes, or until they just begin to soften.

5. Remove the dish from the oven, leaving the oven on, and carefully turn the squash over. Fill each with the stuffing, dividing it evenly, and bake for 30 additional minutes, or until the squash are tender and lightly browned on top.

Nutritional Facts:

Serves: 6
Total Calories: 1,005
Calories from Fat: 353

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Cranberry, Maple, and Almond Stuffing
Festive Fig and Bacon Stuffing
Fruited Acorn Squash
Brandy and Orange Stuffing
Wild Rice, Pecan, and Dried Fruit Stuffing
Yam and Raisin Stuffing
Apple and Walnut Stuffing
Pistachio and Apricot Stuffing
Carrot and Onion Stuffing Torte
Bowl O'Cherries Stuffing
Sherried Cornbread Stuffing