Stuffed Acorn Squash
Source: Mommy Stone
- 1 acorn squash
- 1 cup orange juice
- 2 tbs brown sugar
- 1 apple, diced
- 1/2 cup dried apricots, chopped
- 1/2 cup craisins
- 2 tbs nuts, chopped
Cut squash in half and remove seeds. Place cut side down in pan which has been lined with foil and sprayed with Pam. Pour water around squash to a depth of 1/2". Cover with fail and bake 20 minutes at 350 degrees (or microwave for 8 min upside down on plate).
While squash is baking, bring to boil juice, brown sugar, apple, apricots, and craisins. Cook 5 min stirring occasionally. remove from heat.
Turn squash halves over. Stir nuts into fruit. Fill squash cavities. Sprinkle liberally with cinnamon.
Bake covered, 30 minutes, or until squash is tender. Serves 2.