Ingredients:

Canola oil cooking spray 

1⁄4 cup dried cranberries

1 teaspoon orange zest

1⁄4 cup orange juice

1 tablespoon canola oil

1 large acorn squash (about 1 1⁄2 lbs), quartered length wise, seeded and skin pierced with a fork in several places

12 tablespoons brown sugar

1⁄8 teaspoon salt

1 teaspoon vanilla

 

Directions:

Preheat oven to 375°F. Lightly coat a 9inch, deepdish pie pan or baking dish with canola oil cooking spray. In the pan, stir together cranberries, zest, juice and canola oil. Place squash cut side down on top of cranberry mixture. Cover with foil and bake 45 minutes or until tender crisp when pierced with a fork. Turn each piece to other cut side down; bake uncovered 15 minutes or until squash is tender. Remove squash and place on a serving plate. Add brown sugar, salt and vanilla to cranberry mixture; spoon equal amounts of mixture on each piece of squash.

 

Yield: 4 servings. 

Serving size: 1 squash quarter.

 

Per Serving: Calories, 130; Calories from fat, 35; Total fat, 4.0g; Saturated fat, 0.3g; Trans fat, 0.0g. Cholesterol, 0 mg; Sodium, 80mg; Total carbohydrate, 25g; Dietary fiber, 5g; Sugars, 14g; Protein, 1g