a "no-fat" recipe
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.
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.