Cranberry Stuffed Acorn Squash

1. 1

   Preheat oven to 350. Coat baking sheet with Pam. Cut squash in half. Remove seeds and fibers. Place cut side down on baking sheet and bake about one hour.

2. 2

   Combine cranberries, applesauce, splenda, and spices in small saucepan. Cook over low heat until cranberry skins pop.

3. 3

   Combine orange juice with cornstarch, mixing well. Gradually stir into cranberrys and heat until thickened.

4. 4

   Spook cranberries into squash and sprinkle with chopped walnuts. Return to oven and bake about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.