Acorn Squash With Onion-berry Filling
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | Orange | |
| 2 | Acorn squash | |
| 2 | c | Chopped purple onion |
| 2 | T | Olive oil |
| 1/3 | c | Firmly packed brown sugar |
| 1 | 16-ounce whole-berry | |
| cranberry sauce |
INSTRUCTIONS
Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food processor until chopped; set aside. Cut squash in half; discard seeds. Place, cut sides down, in an 11- x 7-inch baking dish. Pour about 1/2 cup water into dish. Microwave, covered, at HIGH 12 minutes or until tender. Sauté purple onion in hot oil in a skillet 5 minutes or until lightly browned. Add brown sugar, and cook 4 minutes. Remove from heat. Stir in cranberry sauce and orange. Spoon into squash halves, reserving remaining mixture to serve with turkey or chicken. Makes 4 servings. Recipe by: Sue Gulledge, Springville, Alabama Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@aol.com> on Jan 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 45.6mg
Potassium: 103.5mg
Carbohydrates: 74.1g
Fiber: 1.4g
Sugar: 72.1g
Protein: <1g