Preheat oven to 375 degrees (you can bake the squash at any temperature between 325 and 400 degrees; adjust timing accordingly). Toast almonds on baking sheet in oven, stirring once or twice until very lightly browned, about 5 minutes. Transfer to plate. Lightly coat heavy roasting pan with cooking spray. Add water about 1/4 inch deep. Place squash halves in pan, cut-sides down. Bake about 40 minutes or until tender when pierced with fork.
Remove from oven. (To cook squash in microwave: Place 1 halved squash, cut-side down, in baking dish containing about 1/4 inch water. Cover and cook acorn squash about 12 minutes or Delicata squash 8 minutes, until just tender. Remove from pan. Repeat with second squash.) About 30 minutes before squash is ready, prepare pilaf: Heat oil in deep skillet or saute pan. Add onion; saute over low heat until soft but not brown, about 5 minutes.
Add rice; increase heat to medium and saute, stirring, about 2 minutes. Add stock, bay leaf and salt and pepper to taste. Bring to a boil. Stir once. Cover; reduce heat to low. Cook for 10 minutes. Add cranberries without stirring. Cover; cook about 8 minutes, until rice is just tender. Discard bay leaf. Fluff rice lightly with fork; lightly stir in cinnamon, orange rind and almonds. Taste and adjust seasoning. Fill squash halves with stuffing. Place in roasting pan, stuffing-side up. Bake until stuffing is hot, about 10 minutes. Serve remaining stuffing separately. Yield: 4 servings.
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 143 (28%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 3.6mg||1 %|
|Sodium 182mg||6 %|
|Potassium 1063.7mg||28 %|
|Total Carbohydrate 83.1g||24 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 76.6g|
|Protein 11.8g||17 %|
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Calories per serving: 507
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