Low Fat Cranapple Acorn Squash Cooking method
Low fat squash recipe Ingredients
• 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
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. 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. 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.
Your Low fat squash recipe is ready now
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