ACORN SQUASH BAKE

Acorn Squash Bake image

Make this fruity Acorn Squash Bake when you want to try a Healthy Living Recipe that's perfect for fall. Pineapple and cranberries give this Acorn Squash Bake its sweet and tart appeal, and if you don't mention that it's a Healthy Living recipe, no one will ever know!

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 acorn squash (2 lb.), cut lengthwise in half, seeded
2 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing, divided
1 can (8 oz.) pineapple chunks in juice, drained, finely chopped
1 pear, peeled, cut into 1/2-inch pieces
1/2 cup dried cranberries
1/3 cup slivered almonds, toasted
2 Tbsp. brown sugar
1 Tbsp. honey

Steps:

Heat oven to 375°F.
Cut thin slice off rounded side of each squash half to prevent it from tipping over. Place in single layer in foil-lined pan; brush insides evenly with about half the dressing.
Combine fruit and nuts in medium bowl. Add sugar and honey; mix lightly. Spoon into squash halves; brush with remaining dressing.
Bake 1 hour or until squash is tender. Cut in half.

Nutrition Facts : Calories 140, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g