Baked Acorn Squash with Cranberry-Orange Sauce
- canola oil cooking spray
- 1/4 cup dried cranberries 60 mL
- 1 tsp orange zest 5 mL
- 1/4 cup orange juice 60 mL
- 1 Tbsp canola oil 15 mL
- 1 large acorn squash (about 1 1/2 lb), quartered lengthwise, seeded, and skin pierced with a fork in several places 1
- 1 – 2 Tbsp brown sugar substitute 15 – 30 mL
- 1/8 tsp salt .5 mL
- 1 tsp vanilla 5 mL
1 Preheat oven to 375F (190 C). Lightly coat a 9-inch, deep-dish pie pan or baking dish with canola oil cooking spray.
2 In the pan, stir together cranberries, zest, juice, and canola oil. Place squash cut side down on top of cranberry mixture.
3 Cover with foil and bake 45 minutes or until tender crisp when pierced with a fork. Turn each piece to other cut side down; bake uncovered 15 minutes or until squash is tender.
4 Remove squash and place on a serving plate. Add brown sugar substitute, salt, and vanilla to cranberry mixture; spoon equal amounts of mixture on each piece of squash.