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Cherry-Stuffed Acorn Squash Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. baking dishes coated with cooking spray.
  2. Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter.
  3. Bake, uncovered, at 350° for 45-55 minutes or until squash is tender. Yield: 6 servings.
Originally published as Cherry-Stuffed Acorn Squash in Light & Tasty December/January 2003, p19

Nutritional Facts

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.

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