| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Nov., Fatfree | 1 | Servings | ||
INGREDIENTS
| x | Squash | |
| x | Apples | |
| x | Cranberries | |
| x | Water |
INSTRUCTIONS
Cut open squash (cut in half or into chunks), scoop out seeds. Lay cut-side down in a baking pan. Peel and core 1 or 2 apples; slice, and scatter the apple slices in with the squash. Scatter a handful or two of cranberries around with the squash and apples. If you like your squash a bit moist, add a tablespoon or two of water to the bottom of the pan (I don't do this; my husband does). Cover the pan with aluminum foil and bake at 400F for 1 hour, or until a fork stuck into the hard outside shell meets with no resistance. Scoop the squash out of the rind, scoop up a bit of the apple and cranberries on the side, and enjoy! Posted by fms@epoch.com (Faith Senie) to the Fatfree Dig. Vol. 12 Issue 21 Nov. 22, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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