Baked cranberry squash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Acorn squash, split |
| Lengthwise and seeded | ||
| 1 | cup | Chopped pear |
| ½ | cup | Raw cranberries, fresh or |
| Frozen | ||
| 3 | tablespoons | Undiluted orange juice |
| Concentrate | ||
| 3 | tablespoons | Honey |
| 1½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
Directions
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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