Yield: 4 Servings
|2 larges||Acorn squash; about 2 lbs. each|
|1 can||Whole cranberry sauce|
|¼ teaspoon||Ground allspice|
From: Barbara Schmidt <smgin2@...> Date: Thu, 11 Jul 1996 07:28:33 -0700 Recipe By: bjs
Prick squash several times with fork to allow steam to escape like you would a potato. Place in microwave at HIGH until soft when pricked with fork, 10 to 12 minutes. Turn squash over and rotate after half the cooking time. Let stand 5 minutes. Cut in half and remove the seeds. Place cut side up in a square casserole dish. Set aside. Combine cranberry sauce, honey and allspice in bowl. Microwave at HIGH until hot and bubbly, 3 to 4 minutes, stirring after half the cooking time. Spoon into squash halves.
Microwave at HIGH until heated through, 2 or 3 minutes. Serves 4.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .