| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking, Live | 1 | Servings | ||
INGREDIENTS
| 2 | Acorn squashes, about 1 | |
| pound each | ||
| 1 | Fresh orange | |
| 1 | c | Fresh cranberries |
| 3 | T | Sugar |
| 1 | T | Butter, cut into 4 thin |
| slices |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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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