For those of you have who have asked for Thanksgiving recipes, here is one I modified from Steven Raichlens High-Flavor Low-Fat Vegetarian Cooking cookbook. It has wonderful flavor and its a very attractive dish. Preheat oven to 350 degrees. Cut squashes in half crosswise. Take out seeds. Cut a small slice from the top and bottom so they will stand straight. Bake, cut side down, on a baking sheet oiled with spray until soft, about 40 minutes. Transfer to cake rack to cool. For stuffing, plump the currents in the vegetable broth or stock for 10 minutes. Meanwhile, cook onions, celery, and garlic in broth or wine over medium heat until soft. Add apple and corn, if using, and cook about three minutes. Transfer the mixture to a large bowl and stir in the bread crumbs, herbs, lemon zest, currants with the stock, and salt and pepper to taste. The mixture should be highly seasoned, and moist but not wet. Add stock or salt as needed and spoon into the baked squashes. (The recipe can be prepared ahead to this point.) Just before serving, bake the stuffed squashes at 375 degrees until thoroughly heated, 15 to 20 minutes. Makes 8 servings. The illustration for this recipe shows each halved squash decoratively cut on top in a zig-zag pattern. I didnt attempt it, but when they are cut in half, the zig-zag shape of the squash itself makes it very attractive. And being able to prepare most of it ahead makes this a great addition to the Thanksgiving menu. Posted to fatfree digest V97 #275 by Margaret Webb
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|Serving Size: 1 Serving (3945g)|
|Recipe Makes: 1|
|Calories from Fat: 59 (4%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 6315.6mg||218 %|
|Potassium 7467.3mg||197 %|
|Total Carbohydrate 323g||95 %|
|Dietary Fiber 42g||168 %|
|Sugars, other 281g|
|Protein 30.6g||44 %|
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Calories per serving: 1328
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