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Ingredientes
- 1 x Orange
- 2 med Acorn squash
- 2 c. Minced purple onion
- 2 Tbsp. Extra virgin olive oil
- 1/3 c. Firmly packed brown sugar
- 1 can (16-oz) whole-berry cranberry sauce
Direcciones
- Cut unpeeled orange into quarters, and remove seeds. Pulse orange in food processor till minced; set aside.
- Cut squash in half; throw away seeds. Place, cut sides down, in an 11- x 7-inch baking dish. Pour about 1/2 c. water into dish.
- Microwave, covered, at HIGH 12 min or possibly till tender.
- Saute/fry purple onion in warm oil in a skillet 5 min or possibly till lightly browned. Add in brown sugar, and cook 4 min. Remove from heat. Stir in cranberry sauce and orange. Spoon into squash halves, reserving remaining mix to serve with turkey or possibly chicken.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 61 | 34% |
| Total Fat 6.87g | 9% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 285mg | 8% |
| Total Carbs 29.75g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 22.77g | 15% |
| Protein 1.14g | 2% |
