SBD-friendly Recipes
Sunday, November 30, 2003
Cranberry-Stuffed Acorn Squash
- 2 med. Acorn squash
- 1 apple, chopped
- 1/2 C cranberries, fresh or frozen, chopped
- 1 orange, peeled and chopped
- 1/2 tsp cinnamon
- brown Sugar Twin
- chopped pecans
- Cut the squash in half and remove the seeds.
- Combine the remaining ingredients, except the brown Sugar Twin and the pecans.
- Fill the squash with the mixture.
- Sprinkle the brown Sugar Twin over the squash.
- Place in a baking pan.
- Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven.
- Remove the foil, sprinkle the chopped pecans on top of the squash and continue baking until the squash is tender, about 20-30 minutes.
