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Recipe Name: Acorn Squash With Onion-berry Filling Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Orange
2 Acorn Squash
2 Cup(s) Chopped purple onion
2 Tablespoon(s) Olive oil
1/3 Cup(s) Firmly packed brown sugar
1 16-ounce whole-berry
cranberry sauce
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 <> on
Jan 27, 1998

Nutrition (calculated from recipe ingredients)
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

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