Low Fat Cranapple Acorn Squash |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
This is an easy, tasty side dish that presents well. It is from Sandra Woodruff's Secrets of Fat-Free Cooking . Ingredients:
2 (1 lb) acorn squash, medium size |
2 cups apples, peeled and finely chopped |
1/2 cup cranberries, coarsely chopped (if using frozen, do not thaw) |
1/4 cup raisins |
3 tablespoons brown sugar |
2 tablespoons pecans, chopped (optional) |
1/4 teaspoon nutmeg |
Directions:
1. Cut each squash in half crosswise; scoop out and discard the seeds. Trim a small piece off the bottom of each half, if necessar, to allow the squash to sit upright.
2. Combine the apples, cranberries, raisins, brown sugar, and pecans, if desired, in a medium-sized bowl, and stir to mix well. Dive the mixture evenly among the squash shells. Sprinkle a pinch of nutmeg over each.
3. Coat a shallow baking with nonstick cooking spray (I use a healthy margarine as I try to avoid aerosols). Arrange squash in the dish. Cover and bake at 350 F for 50 minutes to 1 hour, or until the squash are tender. Serve hot.
|
|