ACORN SQUASH WITH CRANBERRY SAUCE

ACORN SQUASH WITH CRANBERRY SAUCE image

Yield 8 servings

Number Of Ingredients 8

1 (12-ounces) pkg. whole fresh cranberries (Do not use canned)
1 large thin-skinned orange, un-peeled, seeded, and chopped
1 large apple, un-peeled, seeded, and chopped
1/2 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 Tablespoons sugar
4 small acorn squash, about 1 1/2 to 2 1/4 pounds each

Steps:

Cranberry Sauce: In a small saucepan, combine cranberries, orange and apple pieces. Add water. Bring to a boil; reduce heat. Add cinnamon and ginger; simmer until mixture is soft. Remove from heat and stir in sugar. Squash: 1) Slice squash in half. Scoop out the seeds and slice a tiny bit off the bottoms of the squash so it will sit on the plate later. 2) Place squash halves cut side down in a glass dish in 1/8-inch water. 3) Prick the skin of the squash with a fork several times. Cover the dish with plastic wrap and microwave for about 3 to 5 minutes, depending on size of the squash. Squash is done when a fork pierces the skin easily. 4) Stuff the cranberry mixture into the squash cavity. Microwave another minutes.