Acorn Squash With Cranberry Sauce

1. 1

   Cranberry Sauce:

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   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.

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   Squash:

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   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.

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   2) Place squash halves cut side down in a glass dish in 1/8-inch water.

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   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.

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   4) Stuff the cranberry mixture into the squash cavity. Microwave another minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.