Cranberry-stuffed squash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Acorn squash |
| 1 | cup | Chopped unpeeled tart apple |
| ½ | cup | Fresh cranberries |
| 3 | tablespoons | Orange juice concentrate thawed, plus extra for glaze |
| 3 | tablespoons | Maple syrup or honey |
| 1½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ground allspice |
Directions
Preheat oven to 350 degrees F.
Cut each squash in half, remove seeds, then place halves cut-side-up in a lightly oiled baking dish. Combine all remaining ingredients. Spoon equal amounts of filling into squash cavities. Lightly brush extra orange juice concentrate onto cut edges of squash. Bake until squash is very soft and filling is hot and bubbly, about 1-¼ hours.
Cool slightly before serving.
Per serving: 210 Cal; 2 g prot; 0.3 g fat; 50 g carb; 0 chol; 11 mg sod; 8 g fiber
Adapted from a recipe in _Vegetarian Times_ (November 1994) Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 11-19-94