Cranberry Stuffed Acorn Squash
Recipe: #2557
November 14, 2011
Categories: Side Dishes, Cranberry, Squash, Christmas, Thanksgiving, Oven Bake, Gluten-Free, High Fiber, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) Microwave instructions included at end of regular instructions. This recipe is easily halved to serve two. Great for the holidays."
Ingredients
Nutritional
- Serving Size: 1 (244.3 g)
- Calories 239.6
- Total Fat - 2.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 4.6 mg
- Total Carbohydrate - 55.3 g
- Dietary Fiber - 5.5 g
- Sugars - 45.1 g
- Protein - 2.5 g
- Calcium - 26.4 mg
- Iron - 0.7 mg
- Vitamin C - 28.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Coat a rimmed baking sheet, large enough to hold 4 squash halves, with non-stick cooking spray.
Step 2
Cut squashes in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
Step 3
In a medium saucepan, combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
Step 4
Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
Step 5
Turn baked squash halves over and spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
Step 6
To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch. Cook cranberry mixture on 100% power 5-8 minutes, stirring once or twice. Fill squash halves and heat in oven as above, or microwave until heated through.
Tips
No special items needed.