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Cherry-Stuffed Acorn Squash Recipe

Sweet dried cherries, brown sugar and tangy lemon juice spruce up tender squash halves in this special wintertime side dish. "Instead of sweet potatoes, I make this delicious recipe for holiday dinners," writes Christa Beard of Jacksonville, Florida.

This recipe is:

Healthy

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Cherry-Stuffed Acorn Squash Recipe

Prep: 15 min. Bake: 45 min.

Yield: 6 Servings

15 45 60

Ingredients

3 medium acorn squash
2/3 cup dried cherries or cranberries
1/2 cup packed brown sugar
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup lemon juice
3 tablespoons butter

Directions

Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. baking dishes coated with cooking spray.
Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter.
Bake, uncovered, at 350° for 45-55 minutes or until squash is tender. Yield: 6 servings.

Nutritional Analysis: One serving (1 filled squash half) equals 261 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 268 mg sodium, 54 g carbohydrate, 5 g fiber, 2 g protein.

Originally published as Cherry-Stuffed Acorn Squash in Light & Tasty December/January 2003, p19