Baked Acorn Squash with Cranberry-Orange Sauce
Harvest the colors of fall in this pretty side dish. It is a great replacement for heavier dishes like green beans or sweet potato casserole.
Canola oil cooking spray
1/4 cup dried cranberries
1 teaspoon orange zest
1/4 cup orange juice
1 tablespoon canola oil
1 large acorn squash (about 1 1/2 pounds), quartered lengthwise, seeded and skin pierced with a fork in several places
1 to 2 tablespoons brown sugar substitute
1/8 teaspoon salt
1 teaspoon vanilla extract
- Preheat oven to 375°F (190°C).
- Lightly coat a 9-inch, deep-dish pie pan or baking dish with canola oil cooking spray. In the pan, stir together cranberries, zest, juice, and canola oil.
- Place squash cut side down on top of cranberry mixture. Cover with foil and bake 45 minutes or until tender crisp when pierced with a fork. Turn each piece to other cut side down; bake uncovered 15 minutes or until squash is tender.
- Remove squash and place on a serving plate. Add brown sugar substitute, salt, and vanilla to cranberry mixture; spoon equal amounts of mixture on each piece of squash.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 130; Total Fat: 4g; Cholesterol: 0mg; Total Carbs: 25g; Fiber: 5g; Protein: 1g; Sodium: 80mg.
Recipe courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo, copyright 2009. Photograph by Taran Z.@2009 from "The Heart-Smart Diabetes Kitchen."