Cranberry/Orange Stuffed Golden Nugget Squash

2 golden nugget squashes (about 1 pound each)

2 cups fresh cranberries

1/2 cup firmly packed brown sugar (may substitute with Stevia brown sugar)

1/4 cup unsweetened orange juice

1 teaspoon ground cinnamon

1 tablespoon chopped pecans

1. Slice stem and bottom knob of each squash. Cut each squash in half crosswise; discard seeds and membranes.

2. Place squash , cut side down, in a 13″ x 9″ x 2″ baking dish. Cover and bake at 400 F for 35 minute. Uncover; set aside.

3. Combine cranberries and next 3 ingredients in a saucepan; stir well. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until cranberry skins pop and mixture is thickened, stirring occasionally.

4. Divide mixture evenly among squash halves; sprinkle with pecans. Bake at uncovered, at 400 F for 10 minutes.

Yields: 4 Servings

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