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Acorn Squash with Cranberry Filling

 

Autumn's fast approaching, so why not try this scrumptious dish that will explore your sense of taste!
52

Yield

8

servings

Prep

5

min

Cook

25

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

4 small acorn squash
mush
*
1 x salt
*
8 tablespoons butter
or margarine
8 tablespoons honey
16 ounces cranberry sauce
whole berry

Directions

  1. Wash and dry squash.

  2. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch.

  3. Let stand 5 minutes.

  4. Cut in half and remove seeds.

  5. Place cut-side-up in a shallow, heat resistant, non-metallic baking dish.

  6. Sprinkle with salt. Place 1 tablespoon of butter and 1 tablespoon of honey in each half.

  7. Heat, uncovered, in microwave oven for 4 minutes or until butter has melted.

  8. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash.

  9. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 26639% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 101mg 4%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 8% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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