Cranapple Acorn Squash
An acorn squash makes a fantastic container for a sweet apple cranberry filling!
Serves: 4 servings
- 2 medium acorn squash (about 1 pound each)
- 1/4 teaspoon ground nutmeg
- Nonstick butter-flavored cooking spray
- 2 cups finely chopped peeled apple (about 3 medium)
- 1/4 cup dried sweetened cranberries
- 1/4 cup golden raisins
- 3 tablespoons light brown sugar
- 2 tablespoons chopped toasted pecans
- Cut each squash in half crosswise, and scoop out and discard the seeds. If necessary, trim a small piece off the bottom of each half to allow it to sit upright. Set aside. To make the filling, place all of the filling ingredients in a medium-sized bowl, and stir to mix well. Spoon a quarter of the mixture into the cavity of each squash half, and sprinkle a pinch of nutmeg over each stuffed shell. Coat a 9-x-13-inch pan with nonstick cooking spray, and arrange the filled squash halves in the pan. Spray the tops lightly with the cooking spray, cover the dish with aluminum foil, and bake at 350°F for about 1 hour, or until tender. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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