One week, I went to the store intending to make some recipe I’d found involving stuffing an acorn squash with apple and onion. However, I couldn’t find any good, large, acorn squash at the store. Since I’d already grabbed the apple and onion, I decided to grab some celery as well and make a sort of… stuffing-ish dish, inspired by a Thanksgiving stuffing recipe I’d been looking at recently.

Despite the lack of bread (and since I’m gluten free right now, that’s no coincidence), it really does seem reminiscent of stuffing.

Other than the raisins, it’s also a delicious dish that’s low in histamine and tyramine, which is important for my diet. Raisins are on the no-no list for both histamine and tyramine, but I find a few are ok for me. You can skip the raisins and it’d still be quite good, since the apples still lend it a lot of sweetness.

Ingredients:

• 2 Apples
  • I think I grabbed honeycrisp out of habit, but anything good for baking will work
• 1 Onion
  • I prefer yellow for baking
• 1 head of Celery
• 1/4 cup raisins
• ~1/2 log of goat cheese
• Oil for the pan/container for baking

Pre-heat the oven to about 400 degrees F.

Cut the apples, onion, and celery into 1/2 to 1 inch chunks and put into a lightly oiled dish; I used a Pyrex dish. Every 10-15 minutes, toss the contents lightly. After about 45 minutes, check for doneness, mostly of the apples. Once it’s nearly done, add in the goat cheese and raisins, and roast for another 5-10 minutes.

Once it’s done and has cooled, drain the apple juice that has collected at the bottom. (Feel free to use it for something else, like cooking rice!)