Prep 10 mins
Cook 1 hr
This is an easy, tasty side dish that presents well. It is from Sandra Woodruff's "Secrets of Fat-Free Cooking".
- 2 (1 lb) acorn squash, medium size
- 2 cups apples, peeled and finely chopped
- 1⁄2 cup cranberries, coarsely chopped (if using frozen, do not thaw)
- 1⁄4 cup raisins
- 3 tablespoons brown sugar
- 2 tablespoons pecans, chopped (optional)
- 1⁄4 teaspoon nutmeg
- 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.
- 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.
- 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.