Acorn Squash With Cranberry Filling
|Acorn squash||2 Medium|
|Whole berry cranberry sauce||16 Ounce|
Prick squash several times with fork to allow steam to escape.
Place in oven.
Microwave at high (10) 13 to 22 minutes until soft when pricked with fork.
Turn squash over and rearrange after 9 minutes.
Let stand 5 minutes.
Cut in half and remove seeds.
Place cut side up in 10-inch pie plate.
In small bowl, combine cranberry sauce, honey and allspice.
Microwave at high (10) 3 to 5 minutes until hot and bubbly; stir after 2 minutes.
Spoon into squash halves.
Microwave at high (10) 3 to 4 minutes until heated through
Serving size: Complete recipe
Calories 1249 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.5%
Saturated Fat 0.35 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 136.6 mg5.7%
Total Carbohydrates 326 g108.5%
Dietary Fiber 28.8 g115.2%
Sugars 114.3 g
Protein 12 g24.2%
Vitamin A 110.2% Vitamin C 276%
Calcium 50.4% Iron 59.2%
*Based on a 2000 Calorie diet