Cranberry-Stuffed Acorn Squash Recipe

Serves 4

Ingredients

  • 2 medium acorn squash
  • 1 apple, chopped
  • 1/2 cup cranberries, fresh or frozen, chopped
  • 1 orange, peeled and chopped
  • 1/2 tsp cinnamon
  • 2 tsp honey or Equal sweetener

Preparation

  1. Cut each squash in half and remove the seeds.
  2. Combine the remaining ingredients, except the honey or sweetener.
  3. Fill each squash half with the mixture, then drizzle the honey or sweetener over the top.
  4. Place stuffed squash in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes at 400 F.
  5. Remove the foil and continue baking until the squash is tender, about 20 minutes.

Nutritional Information

Per serving:

  • Calories: 125
  • Carbohydrates: 31
  • Protein: 2
  • Fat: 1
  • Sodium: 2
  • Potassium: 608
  • Cholesterol: 0

Exchanges

  • 1 Bread Exchange
  • 1-1/2 Fruit Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.

Squash

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