Cranberry Stuffed Acorn Squash

3 acorn squash, split lengthwise, seeded
1/4 cup slivered almonds, toasted
12 ounces bulk turkey or pork sausage
3/4 cup diced celery
1/2 cup firmly packed brown sugar
1 (14 ounce) can chicken broth
1 (6 ounce) package cornbread stuffing mix
1 cup dried cranberries

Cook squash halves in microwave-safe dish on HIGH for 8-10 minutes or until flesh softens. Scoop out pulp, leaving 1/4-inch thick shells; coarsely chop pulp and set aside.

Place shells, cut side up, in a 13 x 9-inch baking dish coated with cooking spray.

Toast almonds in large skillet sprayed with cooking spray; set aside.

Cook sausage and celery in a large skillet over medium heat till sausage is crumbled and no longer pink. Add sugar and broth to pan. Bring to a boil. Remove from heat; gently stir in stuffing mix, squash pulp, cranberries and almonds. Cover; let stand.

Fill center of squash loosely with equal portions of stuffing mix. Bake at 350 degrees F for 30 minutes or until golden brown.

Serves 6.