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Cranberry-Filled Acorn Squash (Serves 4)

Acorn squash halves are one of nature’'s natural bowls, so it’'s up to creative cooks to fill the hollowed out indentations.  For color and flavor, the cranberries that are suggested in this recipe are a first class choice.      

2 medium acorn squash
3 cups fresh or frozen cranberries
3/4 cup apple juice, divided
3/4 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons cornstarch
2 tablespoons chopped walnuts

1. Cut squash in half; remove seed and fibers.

2. Bake squash, cut side down, in flat pan in preheated     350 degree oven about 1 hour, until tender.

3. In medium saucepan, combine cranberries, 1/2 cup     apple juice, sugar, cloves and nutmeg.  Cook over low     heat until cranberry skins pop.

4. Combine remaining 1/4 cup apple juice with cornstarch,     mixing well.  Gradually stir into cranberry mixture,     mixing well.

5. Heat and stir just until thickened.

6. Spoon cranberry mixture into squash shells.

7. Sprinkle cranberries with chopped walnuts.

8. Place in a preheated 350 degree oven for 10 minutes or     until piping hot.


Nutritional information per serving
371 calories, 3 grams protein, 3 grams fat, 89 grams carbohydrate, 10 grams fiber, 0 milligrams cholesterol, 12 milligrams sodium