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Fruit-Stuffed Acorn Squash
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2 medium acorn squash
1/4 teaspoon salt
2 cups chopped unpeeled tart apples
3/4 cup fresh or frozen cranberries
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cut squash in half; discard seeds. Place squash cut side down in an ungreased
13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered,
at 350° for 30 minutes. Drain water from pan; turn squash cut side up.
Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake
40-50 minutes longer or until squash is tender.
Yield: 4 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |