Chutney-Filled Acorn Squash
- 3 to 4 acorn squash (about 1 lb. each)
- 4 cups fresh or frozen cranberries
- 2 cups sugar
- 1 cup fresh orange segments
- 1 cup chopped, unpeeled apple
- 1/2 cup orange juice
- 1/2 cup raisins
- 1/4 cup chopped walnuts
- 1 Tbsp. vinegar
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
Cut squash in half, remove and discard seeds. Place with hollow side down in an ungreased 13×9-inch baking pan. Add 1/4-inch of water to pan. Cover and bake at 350°F for 45 minutes. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat and simmer for 10 minutes. Remove squash from oven; turn over and fill with chutney. Bake, uncovered for an additional 10 minutes or until squash is tender.
Nutrition Analysis Per Serving: 490 calories; 4g protein; 120g carbohydrates; 10g fiber; 4g fat; 0g trans fatty acids; 0mg cholesterol; 110mg calcium; 2mg iron; 12mg sodium.