Baked cranberry squash

Yield: 4 servings

Measure Ingredient
2 larges Acorn squash, split
Lengthwise and seeded
1 cup Chopped pear
½ cup Raw cranberries, fresh or
3 tablespoons Undiluted orange juice
3 tablespoons Honey
1½ teaspoon Ground cinnamon
½ teaspoon Ground allspice

Preheat oven to 400 degrees. Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranberries, orange juice concentrate, honey, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4.

Per serving: 176 calories; 3 g. protein; 0.56 g. fat; 43 g. carb; 0 chol; 4 mg sod; 7 g. fiber

From November, 1992 _Vegetarian Times_

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