| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Acorn squash; about 2 lbs. each |
| 1 |
cn |
Whole cranberry sauce |
| 1 |
tb |
Honey |
| 1/4 |
ts |
Ground allspice |
INSTRUCTIONS
From: Barbara Schmidt <smgin2@SPRYNET.COM>
Date: Thu, 11 Jul 1996 07:28:33 -0700
Recipe By: bjs
Prick squash several times with fork to allow steam to escape like you
would a potato. Place in microwave at HIGH until soft when pricked with
fork, 10 to 12 minutes. Turn squash over and rotate after half the cooking
time. Let stand 5 minutes. Cut in half and remove the seeds. Place cut side
up in a square casserole dish. Set aside. Combine cranberry sauce, honey
and allspice in bowl. Microwave at HIGH until hot and bubbly, 3 to 4
minutes, stirring after half the cooking time. Spoon into squash halves.
Microwave at HIGH until heated through, 2 or 3 minutes. Serves 4.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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