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Acorn Squash with Apple and Cranberry

This recipe was modified from it’s original in the New York Times: “101 Head Starts on (Thanksgiving) Day” written By Mark Bittman, November 2009. But, in fact, it’s great as a side for any occasion where you want to “fancy-up” a nice meal.

Serves: 4         Prep Time: 15 min         Cook Time: 6-12 min

Ingredients

  • 1 acorn squash
  • 2 granny smith apples
  • 4 tablespoons cranberries or cranberry sauce
  • pinch of cinnamon

 

Directions

Heat acorn squash in the microwave on high for 1 minute.

Cut squash in half and take out seeds and membranes. (It’s easiest to cut in a jagged design so go with the flow and make it part of the decoration).

Place 2 halves of squash face down on a plate filled with water.  Microwave on high for 6-10 minutes or until squash is soft.  (Refill water while cooking if needed)

Cut apples into small chunks and place in a bowl with some water at the bottom.  Microwave on high for 1.5 minutes or until apples are soft.

Drain the apples and divide them into each squash.

Sprinkle with cinnamon and top with 2 tbsp cranberries ea.

 

Nutrition Information Per Serving

 

Calories 110;  Carbohydrate 28.5g;  Cholesterol 0mg;  Fat 0.4g;  Fiber 3.6g;  Protein 1g;  Sodium 8.3 mg

 

This is on my list of tasty, healthy, easy recipes for optimal energy that go well with Thanksgiving dinner.

 

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