Preheat the oven to 400 degrees. If necessary, cut a thin slice from the bottom of a halved squash in order to make it stand level when stuffed. Oil a large non-stick roasting pan. Place the squash skin side up in the pan. Bake until the thickest part of the flesh is tender when pierced with a fork (about 45 minutes). Heat 3/4 of the butter in a large skillet over medium heat. Add the onion, celery and a pinch of salt and pepper. Saute, stirring occasionally, until the onion is soft but not brown (about 5 minutes). Add the ginger and apples. Saute, stirring often, for about 10 minutes. Stir in the allspice. Transfer to a bowl. Cool slightly. Add the breadcrumbs and pecan. Add the egg. Toss lightly. Reduce oven temperature to 350 degrees. Fill the squash halves with generous amounts of stuffing. Melt the remaining butter and drizzle over the squash. Cover. Bake until the stuffing is heated through (about 30 minutes). Serve. Posted to EAT-L Digest 07 Sep 96 From: Joel Ehrlich
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 162 (69%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 111.2mg||34 %|
|Sodium 270.3mg||9 %|
|Potassium 67.5mg||2 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 13g|
|Protein 4.8g||7 %|
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Calories per serving: 235
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