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17.
STUFFED SQUASH
2 medium or 3 small acorn squash
1-1/2 cups water
3 medium red delicious apples, peeled, cored, coarsely chopped
1/3 cup firmly packed brown sugar
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 Electric Skillet. Add water. Bring to a boil
with heat control set at 250°F. Turn heat control down until light goes
out (simmer point). Add cover with vents closed 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 225°F 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.
Makes 4 to 6 servings.