Recipe - Baked Cranberry Squash

2 lg Acorn squash, split length
Wise and seeded
1 cup Chopped pear (we substitued
Apple)
One half cup Raw cranberries (fresh or
Frozen)
3 tablespoon Undiluted orange juice
Concentrate
3 tablespoon Honey or Maple Syrup
1 One half teaspoon Ground cinnamon
One half teaspoon Ground allspice

Preheat oven to 400 degrees. Place squash cut side up on foillined baking
sheet. In a large bowl, combine pear, cranerries, orange juice concentrate,
honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities.
Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1
hour, or until squash is soft. Serve hot. Serves 4. Per Serving: 126
calories; 3 g. protein; .5 g. fat; 4 mg carbohydrate; 0 cholesterol; 4 mg.
sodium, 7 g. fiber From _Vegetarian Times_, November, 1992

Posted to fatfree digest V96 #287

Date: Wed, 26 May 93 03:16:26 EDT

From: KEVWIL@delphi.com