Cut squash in half; discard seeds.
Cut a thin slice from the bottom of squash halves so they sit flat.
Place squash hollow side down in an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water.
Cover and bake at 375(F) for 45 minutes.
Meanwhile, in a small skillet, saute celery and onion in butter until tender.
Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally.
Stir in the cranberries, sugar and water.
Cook and stir until berries pop and liquid is syrupy.
Turn squash halves over; fill with cranberry mixture.
Cover and bake 10-15 minutes longer or until squash is tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (334g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 54.8mg||2 %|
|Potassium 849.7mg||22 %|
|Total Carbohydrate 50.8g||15 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 45g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
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: 246
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.