Apple and Cranberry Stuffed Acorn Squash
Stephanie Raymond
Three of fall’s favourite fruits combine to make a hearty lunch.
2 acorn squash
2 apples (McIntosh, Gala, or Fuji apples work best)
1 cup (250 mL) cranberry sauce
2 tsp (10 mL) cinnamon
brown sugar or honey to top
Preheat oven to 350 F (180C).
Pierce rinds of acorn squash in several places with fork. Cut squash in half and remove seeds. Place squash cut side down on baking sheet and bake for 30 minutes. Remove from oven.
Peel, core, and slice apples. Place apple slices in bowl with cinnamon and cranberry sauce and mix together. Fill centre of each squash half with cranberry mixture.
Put squash back in oven, cut side up, and bake for another 30 minutes or until flesh of squash and apples are soft. Take out of oven and top with sprinkle of brown sugar or a drizzle of honey. Serve warm.
Serves 4.
Each serving contains: 296 calories; 2 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 78 g carbohydrates; 6 g fibre; 28 mg sodium
source: "Cranberries", alive #336, October 2010
