Baked Acorn Squash with Cranberry Orange Sauce
- canola oil cooking spray
- 1/4 cup dried cranberries 60 mL
- 1 tsp orange zest 5 mL
- 1/4 cup orange juice 60 mL
- 1 Tbsp canola oil 15 mL
- 1 large acorn squash (about 1 1/2 lb), quartered lengthwise, seeded, and skin pierced with a fork in several places
- 1 to 2 Tbsp brown sugar substitute 15 to 30 mL
- 1/8 tsp salt 0.5 mL
- 1 tsp vanilla 5 mL
- 1. Preheat oven to 375 °F (190 °C). Lightly coat a 9-inch, deep-dish pie pan or baking dish with canola oil cooking spray. In pan, stir together cranberries, zest, juice, and canola oil. Place squash cut side down on top of cranberry mixture. Cover with foil and bake 45 minutes or until tender crisp when pierced with fork. Turn each piece to other cut side down; bake uncovered 15 minutes or until squash is tender.
- 2. Remove squash and place on serving plate. Add brown sugar substitute, salt, and vanilla to cranberry mixture; spoon equal amounts of mixture on each piece of squash.
1 squash quarter.
|Total Fat||4 g|
|Saturated Fat||0.3 g|
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