Title: Cranberry-Stuffed Acorn Squash
Categories: Vegetable Diabetic
Yield: 4 Servings

2	md	Acorn Squash
1		Apple, chopped
1/2	c	Cranberries, fresh or
		Frozen, chopped
1		Orange, peeled and chopped
1/2	ts	Ground Cinnamon
2	ts	Honey -or- Equal Sweetener

Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the mixture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes.

Serves 4

One Serving = Calories: 125 Carbohydrates: 31 Protein: 2 Fat: 1 Sodium: 2 Potassium: 608 Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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