Title: Acorn Squash with Cranberry Sauce
Categories: Diabetic Vegetable Side
Yield: 8 Sweet ones

12	oz	Whole fresh cranberries; 1 pkg (DO NOT USE CANNED)
1	lg	Thin-skinned orange;
		Unpeeled, seeded and chopped
1	lg	Red Delicious apple; unpeeled seeded and chopped
1/2	c	Water;
1/2	ts	Ground cinnamon;
1/4	ts	Ginger;
3	tb	Sugar;
4	sm	Acorn squash; about 1-1/2lbs to 2-1/4 lbs each

CRANBERRY SAUCE: In a small saucepan, combine cranberries, orange and apple pieces. Add water. Bring to a boil; reduce heat. Add cinnamon and ginger; simmer until mixture is soft and stir in sugar.

SQUASH METHOD #1: Cut each squash in half and remove seeds. Place squash, cut side down, in a steamer basket and steam for 15 minutes. Squash is done when a fork pierces the skin easily.

SQUASH METHOD #2: Slice squash in half. Scoop out the seeds and slice a tiny bit off the bottom of the squash so it will sit on th plate later. Place squash halves cut side down in a glass dish in 1/8" water. Prick the skin with a fork several times. Cover the dish with plastic wrap and microwave for about 3 to 5 times, depending on size of the squash. Squash is done when a fork pierces the skin easily. After either method of preparation, stuff the cranberry mixture into the squash for 5 minutes or microwave for 1 minute. Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; CAL: 136; FAT: 0gm; CHO: 0mg; SOD: 7mg; CAR: 36gm; SUGARS: 21gm; PRO: 2gm Source: Diabetes Forecast, Dec. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

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