Low fat squash recipe Low Fat Cranapple Acorn Squash


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

Directions for cooking Low Fat Cranapple Acorn Squash


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.

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