Specific Dishes
Cranberry Stuffed Acorn Squash
Prep Time
15 min
Cook Time
60 min
Servings
2
Calories
220
Beautiful fall squash with cranberry-apple filling. So pretty, kids might even eat it!
Ingredients
1/2 cup cranberries (fresh or reconstituted dried)
1 small apple, chopped in 3/4-inch pieces
1/4 cup chopped raisins
Juice and grated peel of 1 small orange
1 1/2 tablespoons honey
Dash salt
1 acorn squash
Instructions
1. Cut squash in half, remove seeds.
2. Bake squash at 350°F for 30 minutes face down in water.
3. Meanwhile, combine cranberries, apple, raisins, orange juice and peel, honey, and salt.
4. If using dried cranberries, precook filling on stove to prevent them from drying out.
5. Turn squash upright, fill with cranberry mixture.
6. Bake 30 more minutes until squash is tender.
7. Serve immediately.
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Nutrition Facts
Per Serving (2 servings)| Calories | 220 |
| Protein | 2,00 g |
| Carbohydrates | 56,00 g |
| Fat | 0,00 g |
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