Baked Squash with Apples and Cranberries
- Cut squash crosswise into 1/2-inch slices. Remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
- Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in maple syrup.
- To serve, arrange squash slices on plate. Spoon the apple mixture over the squash pieces. Sprinkle with pecans. Makes 5 servings.
Nutrition Facts (Baked Squash with Apples and Cranberries)
- Per serving:
- 207 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 0 mg chol.,
- 19 mg sodium,
- 48 g carb.,
- 6 g fiber,
- 21 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet