Reprinted from The Blood Type Diet Website (

Acorn Squash With Cranberry Stuffing


Serves 8 and requires no preparation time.

  • 2 pounds acorn squash
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon allspice
  • 1 apple
  • 4 Tablespoons white grape, pineapple, or apple juice
  • 1 cup cranberries, frozen
  • 1 Tablespoon raisins
  • 2 Tablespoons brown sugar [or agave]
  • 2 slices Ezekiel or spelt bread, crumbled
  • 1 Tablespoon English walnuts, chopped
How to make it:
  1. Halve squash and remove seeds.
  2. Lightly oil baking sheet; place squash face down on baking sheet and bake 45-60 minutes in a 350 degree oven or until tender when tested with a fork.
  3. Meanwhile, peel and dice apple, and cube bread slices.
  4. Over medium heat saute onion and celery in a little olive oil until tender.
  5. Add salt, allspice, apple and 2 Tablespoons fruit juice; cook just until apple is tender.
  6. Stir in cranberries, raisins and 2 Tablespoons fruit juice; cook until cranberries pop.
  7. Add brown sugar, stir until dissolved.
  8. Stir in bread cubes and nuts.
  9. Sprinkle baked squash with sea salt.
  10. Divide stuffing evenly between squash halves.
  11. Can freeze on tray, when frozen transfer to Ziploc bags.
  12. When thawed, reheat in 350 degree oven for 30 minutes.