Cranberry-Stuffed Acorn Squash
I added a little bit more honey, and the stuffed squashs were yummy.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| 1 | each |
apples
chopped |
|
| ½ | cup |
cranberries
fresh or frozen, chopped |
|
| 1 | each |
oranges
peeled and chopped |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | tablespoons |
honey
(or other sweetener) |
|
| 1 | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
acorn squash
|
*
|
| 1 | each |
apples
chopped |
|
| 118 | ml |
cranberries
fresh or frozen, chopped |
|
| 1 | each |
oranges
peeled and chopped |
|
| 2.5 | ml |
cinnamon
ground |
|
| 3E+1 | ml |
honey
(or other sweetener) |
|
| 5 | ml |
salt
or to taste |
|
Directions
Cut the squash in half and remove the seeds.
Combine the remaining ingredients, except the honey (or sweetener).
Fill the squash with the mixture.
Drizzle the honey (or sweetener) over the squash.
Place in a baking pan.
Cover with aluminum foil or a lid and bake for 25 minutes in a 400℉ (200℃) oven.
Remove the foil and continue baking until the squash is tender, about 20 minutes.
