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Baked Cranberry Squash

 

20

Yield

4

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

2 large acorn squash
split lengthwise and seeded
*
1 cup pears
chopped
*
½ cup cranberries
(fresh or frozen)
3 tablespoons orange juice, concentrated
3 tablespoons honey
or maple syrup
1 ½ teaspoons cinnamon
½ teaspoon allspice
ground
*

Directions

Preheat oven to 400℉ (200℃). Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranerries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 760% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 33%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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