Serves: 4
Total Calories: 440
Prep time:
Cook time:
Total time:
Preheat oven to 400°F. To soften the shell of the squash, pierce the shell with a knife; heat in the microwave for 2 minutes. Cut squash in half lengthwise and thoroughly remove seeds. Place cut side down on a lightly oiled baking sheet. Bake in the oven for 35 minutes.
Cook cranberries for 10 minutes in a saucepan with orange juice, brown sugar, and cinnamon on medium heat. Place cranberry filling inside the squash halves. Sprinkle with nuts and cook at 400°F for an additional 12 minutes.
This Cranberry Pecan Squash recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.
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