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Stuffed Acorn Squash
 a "no-fat" recipe
 From the kitchen of Jo Ann Wade

Cut top off of two small acorn squash and clean the seeds out and a little of the squash. Cut a little of the bottom off so it will stand upright. Don't cut through to the cavity.

Stuffing:
1 diced chicken breast, cooked in pan with Pam or vegetable broth. Add: 1/2 to 1 can low fat cream of celery soup. Heat.

Stuff squash. Put the tops back on the squash.
Bake in baking dish with 1/2" water at 350 for 30-35 minutes. 
 

 
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