ACORN SQUASH CRANBERRY STUFFED

STUFFED ACORN SQUASH

Yield:  2 servings for a complete dinner

4        servings as a vegetable accompaniment to meat or fish

2 acorn squash

1-2 tablespoons light brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

⅓ cup orange juice

½ - ¾ cup dried cranberries (Craisins®)

1.      Preheat oven to 350°F.

2.      Set the squash on a baking sheet covered with foil. Bake 1 hour, or until a knife inserted feels the inside is very soft.

3.      Remove from the oven to cool 20 minutes.

4.      Slice the squash in half, lengthwise. Discard the seeds and scoop out the pulp, leaving a thin layer next to the skin so the skin will not collapse.

5.      Mash the pulp with a potato masher. Add the sugar, cinnamon, nutmeg and salt.  Stir in the orange juice. Taste. The amount of seasonings depends upon the size of the squash.

6.      Fold in the dried cranberries.

7.      Stuff the skins.

8.      To serve: Microwave until hot or heat in the oven.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.