Roasted Squash Stuffed with Corn Bread Dressing Recipe | Myrecipes

Preheat oven to 400 °. Arrange corn bread cubes in a single layer on a jelly roll pan coated with cooking spray. Bake at 400 ° for 30 minutes or until corn bread is toasted, stirring twice. Set aside. Decrease oven temperature to 350 °. Cut each squash in half lengthwise, and discard the seeds and membranes. Place the squash, cut sides down, in a 13 x 9-inch baking pan. Coat the squash with cooking spray. Pour 2 cups of boiling water over squash. Cover and bake at 350 ° for 20 minutes. Remove the squash from pan. Place cranberries, currants, and 2 cups boiling water in a bowl. Cover and let stand 30 minutes. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Add celery, carrot, sage, and garlic; saute 3 minutes. Combine toasted corn bread cubes, cranberry mixture, onion mixture, broth, and remaining ingredients in a bowl, tossing to coat. Spoon about 1 1/2 cups dressing mixture into each squash half. Place the squash halves in pan, cut sides up. Bake at 350 ° for 30 minutes or until the tip of a knife pierces squash easily. Totals include Maple Corn Bread.