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Cranberry-stuffed acorn squash

Yield: 4 servings

Ingredients:

• 2 md Acorn squash; 1 Orange; peeled and chopped
• 1 Apple; chopped 1/2 ts Cinnamon;
• 1/2 c Cranberries; fresh or frozen 2 ts Honey or Equal Sweetner;

Instructions:

-chopped Cut the squash in half and remove the seeds. Combine the remaining ingredients except the honey or sweetener. Fill the squash with the mixture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender about 20 minutes. Serves 4 One Serving = Calories: 125 Carbohydrates: 31 Protein: 2 Fat: 1 Sodium: 2 Potassium: 608 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges Source: Holiday Cookbook American Diabetes Association ISBN 0-13-024894-0 by Betty Wedman M.S. R.D.

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