Cranberry Stuffed Acorn Squash

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Coat a baking sheet with non-stick cooking spray.

3. 3

   Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.

4. 4

   Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.

5. 5

   Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.

6. 6

   Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.

7. 7

   To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.

8. 8

   Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.

9. 9

   Fill squash halves and heat in oven as above, or microwave until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.