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Cranberry Raisin Squash Recipe

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This recipe for Cranberry Raisin Squash is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium - acorn squash
1 c. - whole berry cranberry sauce
1/3 c. - raisins
2 T. - brown sugar
½ tsp. - nutmeg
2 T. - margarine OR butter, melted
Directions:
Directions:
Heat oven to 350°. Grease 15 x 10 x 1 baking pan. Cut squash in half lengthwise; scoop it and discard seeds. Place squash; cut side down, in greased pan. Bake at 350° for 45 to 50 minutes or until squash is tender

Meanwhile, in small bowl combine all remaining ingredients. Remove squash from oven and turn cut side up. Fill each half with one sixth of cranberry mixture. Return to oven; bake an additional 10 minutes or until filling is hot. Makes 6 servings.
Personal Notes:
Personal Notes:
Nutrition information per serving:
Calories 230, protein 2g. carbohydrates 51g, dietary fiber 4g, fat 4g, cholesterol 0mg, sodium 65mg, potassium 840mg. Dietary exchanges: 1 starch, 2 fruit, 1 fat.

 

 

 

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