Acorn Squash With Cranberry Filling Recipe
Ingredients
| Acorn squash | 2 Medium | |
| Whole berry cranberry sauce | 16 Ounce | |
| Honey | 1 Tablespoon | |
| Allspice | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1249 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.5%
Saturated Fat 0.35 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 136.6 mg5.7%
Total Carbohydrates 326 g108.5%
Dietary Fiber 28.8 g115.2%
Sugars 114.3 g
Protein 12 g24.2%
Vitamin A 110.2% Vitamin C 276%
Calcium 50.4% Iron 59.2%
*Based on a 2000 Calorie diet
Directions
Place in oven.
Microwave at high (10) 13 to 22 minutes until soft when pricked with fork.
Turn squash over and rearrange after 9 minutes.
Let stand 5 minutes.
Cut in half and remove seeds.
Place cut side up in 10-inch pie plate.
In small bowl, combine cranberry sauce, honey and allspice.
Microwave at high (10) 3 to 5 minutes until hot and bubbly; stir after 2 minutes.
Spoon into squash halves.
Microwave at high (10) 3 to 4 minutes until heated through
Chef
