Directions:
- Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water. Cover and bake at 375° for 45 minutes.
- Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
- Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.2 Kcal (1441 kJ) | ||
| Calories from fat | 51.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 306.54mg | 13% | |
| Potassium | 810.66mg | 17% | |
| Total Carbs | 74.17g | 25% | |
| Sugars | 46.15g | 185% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 57.8mg | 96% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 104.27 Kcal (437 kJ) | ||
| Calories from fat | 15.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 9% | |
|---|---|---|---|
| Cholesterol | 4.62mg | 5% | |
| Sodium | 92.86mg | 13% | |
| Potassium | 245.57mg | 17% | |
| Total Carbs | 22.47g | 25% | |
| Sugars | 13.98g | 185% | |
| Dietary Fiber | 1.38g | 18% | |
| Protein | 0.71g | 5% | |
| Vitamin C | 17.5mg | 96% | |
| Iron | 0.7mg | 12% | |
| Calcium | 26mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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