| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | Acorn squash, about 2 | |
| lbs. each | ||
| 1 | 16-oz whole cranberry | |
| sauce | ||
| 1 | T | Honey |
| 1/4 | t | Ground allspice |
INSTRUCTIONS
Date: Sun, 25 Feb 1996 22:41:09 -0500 From: "Vernon E. Phipps Jr." <cook4u@vivanet.com> Prick squash several times with fork to allow steam to escape. Place in oven and microwave at High (100%) until soft when tested with fork, 10 to 12 minutes. (If oven doesn't have carousel, rotate and turn squash after half the cooking time. Let stand. Place cut side up in 10" square casserole. Combine cranberry sauce, honey and allspice in small bowl. Microwave at High (100%) until hot and bubbly, 3 to 4 minutes, stirring after half cooking time. Spoon into squash halves. Microwave at High (100%) 2 to 3 minutes until heated through. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #60 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 16
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 4mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 4.3g
Protein: <1g