Preheat the oven to 350 degrees. Cut each acorn squash in half lengthwise (through the stem). Scoop out seeds and fibers. Place the squash halves cut side down in a baking pan. Bake 40 minutes. While the squash are baking, grate one teaspoon of the orange zest. Halve the orange and squeeze the juice. You will need 3 tablespoons of juice. In a bowl, combine the orange zest, juice, cranberries and sugar. Turn the squash cut side up. Fill each half with the cranberry mixture. Top with a slice of butter. Bake 15 minutes or until the squash are tender when pierced with a fork. Serve hot. Yield: 4 servings Notes: recipe courtesy of Michele Scicolone Recipe by: Cooking live Show #9009 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1112g)|
|Recipe Makes: 1|
|Calories from Fat: 113 (12%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 30.5mg||9 %|
|Sodium 106.3mg||4 %|
|Potassium 2945mg||78 %|
|Total Carbohydrate 218.7g||64 %|
|Dietary Fiber 19.1g||76 %|
|Sugars, other 199.6g|
|Protein 7.8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 946
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