Acorn squash with cranberry sauce
8 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Whole fresh cranberries; 1 pkg (DO NOT USE CANNED) |
| 1 | large | Thin-skinned orange; |
| Unpeeled, seeded and chopped | ||
| 1 | large | Red Delicious apple; unpeeled seeded and chopped |
| ½ | cup | Water; |
| ½ | teaspoon | Ground cinnamon; |
| ¼ | teaspoon | Ginger; |
| 3 | tablespoons | Sugar; |
| 4 | smalls | Acorn squash; about 1-1/2lbs to 2-1/4 lbs each |
Directions
CRANBERRY SAUCE: In a small saucepan, combine cranberries, orange and apple pieces. Add water. Bring to a boil; reduce heat. Add cinnamon and ginger; simmer until mixture is soft and stir in sugar.
SQUASH METHOD #1: Cut each squash in half and remove seeds. Place squash, cut side down, in a steamer basket and steam for 15 minutes.
Squash is done when a fork pierces the skin easily.
SQUASH METHOD #2: Slice squash in half. Scoop out the seeds and slice a tiny bit off the bottom of the squash so it will sit on th plate later. Place squash halves cut side down in a glass dish in ⅛" water. Prick the skin with a fork several times. Cover the dish with plastic wrap and microwave for about 3 to 5 times, depending on size of the squash. Squash is done when a fork pierces the skin easily. After either method of preparation, stuff the cranberry mixture into the squash for 5 minutes or microwave for 1 minute. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; CAL: 136; FAT: 0gm; CHO: 0mg; SOD: 7mg; CAR: 36gm; SUGARS: 21gm; PRO: 2gm Source: Diabetes Forecast, Dec. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 11-25-94