Acorn squash with cranberry sauce

Yield: 8 sweet ones

Measure 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

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

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