Low Fat Cranapple Acorn Squash

1. 1

   Cut each squash in half crosswise; scoop out and discard the seeds.

2. 2

   Trim a small piece off the bottom of each half, if necessar, to allow the squash to sit upright.

3. 3

   Combine the apples, cranberries, raisins, brown sugar, and pecans, if desired, in a medium-sized bowl, and stir to mix well.

4. 4

   Dive the mixture evenly among the squash shells.

5. 5

   Sprinkle a pinch of nutmeg over each.

6. 6

   Coat a shallow baking with nonstick cooking spray (I use a healthy margarine as I try to avoid aerosols).

7. 7

   Arrange squash in the dish.

8. 8

   Cover and bake at 350 F for 50 minutes to 1 hour, or until the squash are tender.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.