Recipe - Cranberry-Stuffed Acorn Squash

2 md Acorn squash;
1 Apple; chopped
One half cup Cranberries; fresh or frozen
chopped
1 Orange; peeled and chopped
One half teaspoon Cinnamon;
2 teaspoon Honey or Equal Sweetner;

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 + 1One half Fruit Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0130248940, by Betty Wedman, M.S.,R.D.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip