| Ingredients: 2 Acorn squashes, about 1 pound each 1 Fresh orange 1 Cup(s) Fresh cranberries 3 Tablespoon(s) Sugar 1 Tablespoon(s) Butter, cut into 4 thin slices |
Directions:
Preheat the oven to 350 degrees. Cut each acorn squash in half lengthwise (through the stem). Scoop out seeds and fibers. Place the squash halves cut side down in a baking pan. Bake 40 minutes. While the squash are baking, grate one teaspoon of the orange zest. Halve the orange and squeeze the juice. You will need 3 tablespoons of juice. In a bowl, combine the orange zest, juice, cranberries and sugar. Turn the squash cut side up. Fill each half with the cranberry mixture. Top with a slice of butter. Bake 15 minutes or until the squash are tender when pierced with a fork. Serve hot. Yield: 4 servings Notes: recipe courtesy of Michele Scicolone Recipe by: Cooking live Show #9009 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2317 Calories From Fat: 187 Total Fat: 21g Cholesterol: 30.5mg Sodium: 24.6mg Potassium: 451.3mg Carbohydrates: 533.2g Fiber: 38.8g Sugar: 45g Protein: <1g |