Cranberry Pecan Squash


Serves: 4
Total Calories: 440
Prep time:
Cook time:
Total time:

Ingredients

1 acorn squash
2 cups frozen cranberries
1/4 cup fresh orange juice
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons chopped pecans

Directions:

Preheat oven to 400°F. To soften the shell of the squash, pierce the shell with a knife; heat in the microwave for 2 minutes. Cut squash in half lengthwise and thoroughly remove seeds. Place cut side down on a lightly oiled baking sheet. Bake in the oven for 35 minutes.

Cook cranberries for 10 minutes in a saucepan with orange juice, brown sugar, and cinnamon on medium heat. Place cranberry filling inside the squash halves. Sprinkle with nuts and cook at 400°F for an additional 12 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 440
Calories from Fat: 20

This Cranberry Pecan Squash recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.




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