Roasted Squash Stuffed With Corn Bread Dressing

• 7 1/2 cups (1/2-inch) cubed Maple Corn Bread
• Cooking spray
• 5 acorn squash (about 1 pound each)
• 4 cups boiling water, divided
• 1 cup dried cranberries
• 1/4 cup dried currants
• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 2 tablespoons chopped fresh sage
• 3 garlic cloves, minced
• 1 cup vegetable broth
• 1/4 cup chopped pecans, toasted
• 2 tablespoons finely chopped fresh parsley
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper

1. Preheat oven to 400u0b0.
2. Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray. Bake at 400u0b0 for 30 minutes or until corn bread is toasted, stirring twice. Set aside.
3. Decrease oven temperature to 350u0b0.
4. Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray. Pour 2 cups of boiling water over squash. Cover and bake at 350u0b0 for 20 minutes. Remove the squash from pan.
5. Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes. Drain.
6. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, carrot, sage, and garlic; saute 3 minutes.
7. Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat.
8. Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up.
9. Bake at 350u0b0 for 30 minutes or until the tip of a knife pierces squash easily.
10. Totals include Maple Corn Bread.

maple, cooking spray, acorn, boiling water, cranberries, currants, olive oil, onion, celery, carrot, fresh sage, garlic, vegetable broth, pecans, fresh parsley, salt, black pepper

Taken from www.myrecipes.com/recipe/roasted-squash-stuffed-with-corn-bread-dressing (may not work)