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Cranberry-Stuffed Acorn Squash

 
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I added a little bit more honey, and the stuffed squashs were yummy.

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
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 690% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 34%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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