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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 0.6 Fat, 1.7 Vegetables, 0.4 Fruits, 0.3 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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Servings

Ingredients

3.0
3 each acorn squash 2.0
2 cup minced onion 1.0
1 cup fresh chopped celery 1.0
1 tsp vegetable oil 3.0
3 cup fresh cranberries 0.5
0 1/2 tsp salt 1.0
1 cup unsweetened applesauce 2.0
2 tsp grated orange peel 0.5
0 1/2 cup Juice, orange, fresh 0.5
0 1/2 cup sugar

Directions

Preheat the oven to 400 degrees. Oil a large, flat bottomed baking pan.
Slice each squash in half lengthwise and remove the seeds.
Place the squash, cut side down, cover with aluminum foil, and bake for 30 minutes.
Meanwhile, in a 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 sugar. The filling should be tart. Add just enough sugar to offset the sourness of the cranberries.
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.