Recipe - Acorn Squash With Onion-Berry Filling

1 Orange
2 md Acorn squash
2 cup Chopped purple onion
2 tablespoon Olive oil
1/3 cup Firmly packed brown sugar
1 cn (16ounce) wholeberry
cranberry sauce

Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food
processor until chopped; set aside.

Cut squash in half; discard seeds. Place, cut sides down, in an 11 x
7inch baking dish. Pour about One half cup water into dish.

Microwave, covered, at HIGH 12 minutes or until tender.

Sauté purple onion in hot oil in a skillet 5 minutes or until lightly
browned. Add brown sugar, and cook 4 minutes. Remove from heat. Stir in
cranberry sauce and orange. Spoon into squash halves, reserving remaining
mixture to serve with turkey or chicken. Makes 4 servings.

Recipe by: Sue Gulledge, Springville, Alabama

Posted to MCRecipe Digest V1 #1047 by Suzy Wert SuzyWert@aol.com on Jan
27, 1998