---------- Recipe via Meal-Master (tm) v8.02
       Title: Cranberry-Stuffed Acorn Squash
  Categories: Vegetables, Diabetic, Vegetarian
       Yield: 4 servings
       2 md Acorn squash;
       1    Apple; chopped
     1/2 c  Cranberries; fresh or frozen
       1    Orange; peeled and chopped
     1/2 ts Cinnamon;
       2 ts Honey or Equal Sweetner;
   Cut the squash in half and remove the seeds.  Combine
   the remaining ingredients, except the honey or
   sweetener. Fill the squash with the mixture.  Drizzle
   the honey or sweetener over the squash. Place in a
   baking pan. Cover with aluminum foil or a lid and bake
   for 25 minutes in a 400 degree oven.  Remove the foil
   and continue baking until the squash is tender, about
   20 minutes.
    Serves 4
    One Serving = Calories: 125 Carbohydrates: 31
   Protein: 2 Fat: 1 Sodium: 2 Potassium: 608
   Cholesterol: 0
    Exchange Value: 1 Bread Exchange + 1-1/2 Fruit
    Source: Holiday Cookbook, American Diabetes
   Association, ISBN 0-13-024894-0, by Betty Wedman,
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