Acorn Squash with Orange-Cranberry Sauce
- Cut each squash in half lengthwise; remove and discard seeds. Cut squash into 1-inch-thick wedges. Arrange squash in a 3 1/2- or 4-quart slow cooker.
- In a small saucepan, combine cranberry sauce, marmalade, raisins, and cinnamon; heat and stir until smooth. Pour over squash pieces in cooker.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Season to taste with salt and pepper.
Nutrition Facts (Acorn Squash with Orange-Cranberry Sauce)
- Per serving:
- 328 kcal cal.,
- 220 mg sodium,
- 83 g carb.,
- 5 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet