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Fruit-Stuffed Acorn Squash

 Fruit-Stuffed Acorn Squash
Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware
4 ServingsPrep: 15 min. Bake: 70 min.

Ingredients

  • 2 medium acorn squash
  • 1/4 teaspoon salt
  • 2 cups chopped tart apples
  • 3/4 cup fresh or frozen cranberries
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 240 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 218 mg sodium, 49 g carbohydrate, 6 g fiber, 2 g protein.