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Cranberry-Stuffed Acorn Squash

Cranberry-Stuffed Acorn Squash Cranberry-Stuffed Acorn Squash Cranberry-Stuffed Acorn Squash

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













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


2 medium acorn squash
1 each apples
½ cup cranberries
fresh or frozen, chopped
1 each oranges
peeled and chopped
½ teaspoon cinnamon
2 tablespoons honey
(or other sweetener)
1 teaspoon salt
or to taste


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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