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Source: Farberware Cookbooks

Stuffed Squash
A great side to a nice meal!
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Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 15 minutes
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2 medium acorn squash, (or 3 small)
1 1/2 cups water
3 medium red delicious apples, peeled, cored, coarsely chopped
1/3 cup brown sugar, firmly packed
1/4 cup raisins
1/4 cup slivered almonds
1 teaspoon cinnamon
1 teaspoon lemon juice
1/2 teaspoon cloves
2 tablespoons butter or margarine




Cut acorn squash in half lengthwise. Remove seeds and membranes. Place halves, cut side down, in FARBERWARE® 12-inch Electric Skillet. Add water. Bring to a boil with heat control set at 250 degrees. Turn heat control down until light goes out (simmer point). Cover and cook for 5 to 10 minutes. Meanwhile, combine chopped apples, brown sugar, raisins, almonds, cinnamon, lemon juice and cloves. Turn acorn squash cut side up. Place approximately 1/3 cup of apple mixture in each squash half. Cover and cook with heat control set at 220 degrees for 10 to 15 minutes or until almost tender. Add more water if necessary. Dot stuffing with butter. Cover and cook 5 minutes longer or until tender.




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