Sunday, October 12, 2008

Fruit-filled Acorn Squash

I made this with the oven directions. I have also included the microwave directions from the original recipe.

2 medium acorn squash (about 1 pound each)
1 tablespoon margarine
1 1/2 cups diced Granny Smith apple
1 (16-ounce) can whole-berry cranberry sauce

Place squash in a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until tender.

Melt margarine in a medium nonstick skillet over medium heat. Add apple; sauté 5 minutes. Stir in cranberry sauce; cook 2 minutes or until apple is tender, stirring occasionally.

Cut squash in half lengthwise, and discard seeds and membrane. Cut squash lengthwise again to make quarters. Peel the tough skin from the squash (it should just pull right off). Spoon 1/3 cup fruit filling into each squash quarter.

Microwave directions: Pierce squash with a fork, and arrange on paper towels in microwave oven. Microwave at HIGH 9 to 10 minutes or until tender. Prepare fruit fillings as directed above.

--Adapted from Cooking Light magazine

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