Try this Holiday Cranberry Squash recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400?. Lightly spray or oil a large, flat-bottomed baking pan. Slice each squash in half lengthwise and remove the seeds. Place the squash, cut side down, in the baking pan, add water to about 1/2 an inch, cover with aluminum foil, and bake for 30 minutes. Meanwhile, in a covered nonreactive saucepan on medium heat, saute the onions and celery in the oil, stirring often, for 10 minutes, until softened. Add the cranberries and salt, lower the heat, and simmer until the cranberries have popped, about 10 minutes. Remove from the heat and stir in the applesauce, orange peel, orange juice, and maple syrup. The filling should be tart-add just enough maple syrup to offset the cranberries. Remove the squash from the oven and turn the halves over in the pan. Fill each cavity with a rounded half cup of filling. Bake, uncovered, for 30 to 45 minutes, until well done. Recipe by: Moosewood Restaurant Low-Fat Favorites Posted to MC-Recipe Digest V1 #789 by Lynn Cage
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 24 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 55.9mg | 1 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 5.3g | ||
Protein 0.3g | 0 % | |
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: 24
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