Recipe - Holiday Cranberry Squash

3 Winter squash acorn;
buttercup, butternut
2 cup Minced onion
1 cup Minced celery
1 teaspoon Canola or other vegetable
oil
3 cup Fresh cranberries (or 12
ounces frozen)
One half teaspoon Salt
1 cup Unsweetened applesauce
2 teaspoon Freshly grated orange peel
Juice of one orange (about
One half cup)
One half cup Pure maple syrup or One half cup
sugar, to taste

Preheat the oven to 400°.

Lightly spray or oil a large, flatbottomed baking pan. Slice each squash
in half lengthwise and remove the seeds. Place the squash, cut side down,
in the baking pan, add water to about One half an inch, cover with aluminum
foil, and bake for 30 minutes.

Meanwhile, in a covered nonreactive saucepan on medium heat, saute the
onions and celery in the oil, stirring often, for 10 minutes, until
softened. Add the cranberries and salt, lower the heat, and simmer until
the cranberries have popped, about 10 minutes. Remove from the heat and
stir in the applesauce, orange peel, orange juice, and maple syrup. The
filling should be tartadd just enough maple syrup to offset the
cranberries.

Remove the squash from the oven and turn the halves over in the pan. Fill
each cavity with a rounded half cup of filling. Bake, uncovered, for 30 to
45 minutes, until well done.

Recipe by: Moosewood Restaurant LowFat Favorites

Posted to MCRecipe Digest V1 #789 by Lynn Cage ltcage@onr.com on Sep 18,
1997