Acorn Squash With Cranberry Sauce Recipe

Ingredients

Directions

1. CRANBERRY SAUCE: In a small saucepan, combine cranberries, orange and apple pieces.
2. Add water.
3. Bring to a boil; reduce heat.
4. Add cinnamon and ginger; simmer until mixture is soft and stir in sugar.
5. SQUASH METHOD #1: Cut each squash in half and remove seeds.
6. Place squash, cut side down, in a steamer basket and steam for 15 minutes.
7. Squash is done when a fork pierces the skin easily.
8. SQUASH METHOD #2: Slice squash in half.
9. Scoop out the seeds and slice a tiny bit off the bottom of the squash so it will sit on th plate later.
10. Place squash halves cut side down in a glass dish in 1/8" water.
11. Prick the skin with a fork several times.
12. Cover the dish with plastic wrap and microwave for about 3 to 5 times, depending on size of the squash.
13. Squash is done when a fork pierces the skin easily.
14. After either method of preparation, stuff the cranberry mixture into the squash for 5 minutes or microwave for 1 minute.
15. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; CAL: 136; FAT: 0gm; CHO: 0mg; SOD: 7mg; CAR: 36gm; SUGARS: 21gm; PRO: 2gm Source: Diabetes Forecast, Dec. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.