3 small acorn squash (about 4 inches in diameter)
1 cup cooked brown rice
1 cup unseasoned croutons
1 medium onion, chopped
½ cup fat-free, low-sodium chicken broth
¼ cup dried cranberries
2 Tablespoons dry roasted walnuts, chopped
1 Tablespoon acceptable tub margarine
1 teaspoon dried sage
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
¼ cup water

Preheat oven to 400 degrees. Cut each squash in half. Scoop out and discard the seeds and strings.

In a large bowl, mix remaining ingredients. Fill the squash halves loosely with the stuffing mixture. Pour the water into a 13x9x2-inch casserole dish. Place the squash halves with the filled side up in the dish. Bake, covered, for 1 hour to 1 hour and 15 minutes or until the squash is tender when pierced with the tip of a knife.

This dish combines squash and stuffing for a healthy combination. Compare with traditional cornbread stuffing (300 calories, 15 grams fat and 800 mg sodium and traditional sweet potato casserole (250 calories, 10 grams fat, 44 grams carbohydrate and 2 grams fiber per serving).

Nutrition Facts
Calories: 193
Fat: 3 grams
Saturated Fat: 0.5 grams
Carbohydrate: 40 grams
Fiber: 5 grams
Sodium: 158 mg