Cranberry-Stuffed Acorn Squash
377
I added a little bit more honey, and the stuffed squashs were yummy.
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.
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?
