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Sherry's Nutty-Stuffed Acorn Squash Pimento Cheese
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Sherry's Nutty-Stuffed Acorn Squash Pimento Cheese

2 Hours
2 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
10 slices cinnamon-raisin bread, cut into 1/2" pieces
1 cup sliced almonds
10 Tbsp butter
2 onions, chopped
1 tsp allspice
3/4 cup dried fruit bits
1-1/2 cups fat-free low-sodium chicken broth
4 acorn squash, halved, seeded
1 tsp salt
1/2 cup light brown sugar
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Let's Make It
1
Preheat oven to 375. Lightly spray a baking sheet with cooking spray. Spread bread on baking sheet, bake, stirring occasionally, 4-5 minutes. Cool. Heat skillet over medium heat, add almonds, and cook 3 min. Remove, reserve. In same skillet, melt butter over medium heat. Remove 1/2 cup, reserve. To butter in skillet, add onions and allspice, cook, stirring, for 10 min. Combine onion mix, fruit bits, broth, 1/4 cup melted butter, bread and almonds.
2
Pierce insides of squash, place on roasting pan. Combine salt, sugar and remaining 1/4 cup melted butter, brush over squash. Fill with bread mix, dividing evenly.
3
Fill pan with 1/2" water, cover, bake 45 min, uncover, and bake until tender, 20 min.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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