CRANBERRY-STUFFED ACORN SQUASH

Cranberry-Stuffed Acorn Squash image

I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.-Jim Ulberg, Elk Rapids, Michigan

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 medium acorn squash
1 cup fresh or frozen cranberries, coarsely chopped
1 medium tart apple, coarsely chopped
1 medium orange, peeled and diced
2/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup butter, melted
1 teaspoon grated orange zest
Pinch salt

Steps:

Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 3g protein.