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Cranberry Stuffed Squash
Source: dLife

Winter squash and cranberries combine together as a colorful main course or side dish for autumn, winter, and holiday meals.

Prep Time: 35 minutes
Cook Time: 95 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 125.1
Total Carbs 31.2 g
Dietary Fiber 3.9 g
Sugars 16.2 g
Total Fat 0.6 g
Saturated Fat 0.1 g
Unsaturated Fat 0.3 g
Potassium 590.3 mg
Protein 1.9 g
Sodium 113.3 mg
Dietary Exchanges
, 2 Vegetables , 1/2 Fruits , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  acorn squash
2 cup  minced onion
1 cup  fresh chopped celery
1 tsp  vegetable oil
3 cup  fresh cranberries
0 1/2 tsp  salt
1 cup  unsweetened applesauce
2 tsp  grated orange peel
0 1/2 cup  Juice, orange, fresh
0 1/2 cup  sugar
  1. Preheat the oven to 400 degrees. Oil a large, flat bottomed baking pan.
  2. Slice each squash in half lengthwise and remove the seeds.
  3. Place the squash, cut side down, cover with aluminum foil, and bake for 30 minutes.
  4. Meanwhile, in a saucepan on medium heat, saute the onions and celery in the oil, stirring often, for 10 minutes, until softened.
  5. Add the cranberries and salt, lower the heat, and simmer until the cranberries have popped, about 10 minutes.
  6. Remove from the heat and stir in the applesauce, orange peel, orange juice, and sugar. The filling should be tart. Add just enough sugar to offset the sourness of the cranberries.
  7. Remove the squash from the oven and turn the halves over in the pan. Fill each cavity with a rounded 1/2 cup of filling. Bake, uncovered, for 30 to 45 minutes, until well done.

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