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Ingredients
- 2 sm Acorn squashes, (about 1 lb. each)
- 1 x Fresh orange
- 1 c. Fresh cranberries
- 3 Tbsp. Sugar
- 1 Tbsp. 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 min.
- While the squash are baking, grate one tsp. of the orange zest. Halve the orange and squeeze the juice. You will need 3 Tbsp. 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 mix. Top with a slice of butter. Bake 15 min or possibly till the squash are tender when pierced with a fork. Serve warm.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 323g | |
| Calories 363 | |
| Calories from Fat 104 | 29% |
| Total Fat 11.82g | 15% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 89mg | 4% |
| Potassium 664mg | 19% |
| Total Carbs 68.02g | 18% |
| Dietary Fiber 7.4g | 25% |
| Sugars 42.13g | 28% |
| Protein 1.85g | 3% |
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