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This year I am having such a hard time getting into the Christmas spirit! Spending my first Christmas season in sunny Southern California has thrown my holiday cheer for a loop. It was 80 degrees out today, and for me, the holiday season has always come with fluffy snow, warming drinks, and cozy holiday sweaters. Three...Read More


2 -4 servings

Total time

80 minutes




  • 4 very small acorn squashes
  • 2 slices gluten free bread
  • 0.5 tablespoon extra virgin olive oil plus more for drizzling
  • 2 stalks of celery
  • 0.5 onion
  • 0.5 apple
  • 0.5 cup vegetable broth
  • 2 tablespoons dried cranberries
  • 1 tablespoon sage
  • 0.5 teaspoon salt
  • 0.25 teaspoon pepper
  • pinch nutmeg


  1. Preheat the oven to 400 degrees. Slice the squash in half and line up on a baking sheet. Bake for 30 minutes, or until the squash begins to soften.
  2. Toast the slices of bread until they are lightly browned. Cut into cubes and set aside.
  3. Heat the olive oil in a medium skillet. Add in the onion and celery and sauté until translucent, about 5-7 minutes. Add in the apple and sauté for anther 5 minutes. Transfer to a bowl and add in the remaining ingredients. Toss to combine. The bread should be moist, but without a lot of extra vegetable broth in the bottom of the bowl.
  4. Once the squash are tender, remove them from the oven and fill each with a quarter of the stuffing and drizzle with olive oil. Return to the oven and bake for another 30-40 minutes or until the squash is very tender and the stuffing is beginning to brown. Serve.