Specific Dishes
Baked Cranberry Squash
Prep Time
15 min
Cook Time
60 min
Servings
4
Calories
126
Festive acorn squash stuffed with pear and cranberries. Perfect for holiday tables!
Ingredients
2 large acorn squash, split lengthwise and seeded
1 cup chopped pear
1/2 cup raw cranberries (fresh or frozen)
3 tablespoons undiluted orange juice concentrate
3 tablespoons honey or maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
Instructions
1. Preheat oven to 400°F.
2. Place squash cut side up on foil-lined baking sheet.
3. In a large bowl, combine pear, cranberries, orange juice concentrate, honey, cinnamon, and allspice.
4. Spoon mixture into squash cavities.
5. Use any extra liquid to brush cut edges of squash.
6. Bake 45 minutes to 1 hour, or until squash is soft.
7. Serve hot.
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Nutrition Facts
Per Serving (4 servings)| Calories | 126 |
| Protein | 3,00 g |
| Carbohydrates | 31,00 g |
| Fat | 0,00 g |
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