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Recipe Name: Acorn Squash With Cranberries Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

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


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