Cranberry-Stuffed Acorn Squash
Cuisine: American
Author: Kitchens
  • 2 medium acorn squash
  • 1 apple, peeled, cored and chopped
  • 1/2 Cup cranberries, fresh or frozen, chopped
  • 1 orange, peeled, pith and seeds removed and chopped
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons honey or Equal Sweetener
  1. Cut the squash in half and remove the seeds.
  2. Combine the remaining ingredients, except the honey or sweetener.
  3. Fill the squash with the mixture.
  4. Drizzle the honey or sweetener over the squash.
  5. Place in a baking pan.
  6. Cover with aluminum foil or a lid and bake for 25 minutes in a 400-degree oven.
  7. Remove the foil and continue baking until the squash is tender, about 20 minutes.
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