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    You are in: Home / Recipes / Low Fat Cranapple Acorn Squash Recipe
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    Low Fat Cranapple Acorn Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Heather in Barrie's Note:

    This is an easy, tasty side dish that presents well. It is from Sandra Woodruff's "Secrets of Fat-Free Cooking".

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    Units: US | Metric


    1. 1
      Cut each squash in half crosswise; scoop out and discard the seeds. Trim a small piece off the bottom of each half, if necessar, to allow the squash to sit upright.
    2. 2
      Combine the apples, cranberries, raisins, brown sugar, and pecans, if desired, in a medium-sized bowl, and stir to mix well. Dive the mixture evenly among the squash shells. Sprinkle a pinch of nutmeg over each.
    3. 3
      Coat a shallow baking with nonstick cooking spray (I use a healthy margarine as I try to avoid aerosols). Arrange squash in the dish. Cover and bake at 350 F for 50 minutes to 1 hour, or until the squash are tender. Serve hot.

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    Nutritional Facts for Low Fat Cranapple Acorn Squash

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 195.6
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 12.7 mg
    Total Carbohydrate 51.0 g
    Dietary Fiber 5.8 g
    Sugars 22.3 g
    Protein 2.3 g

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