Ingredients
- 2 medium acorn squash*
- 1/4 cup chopped celery
- 2 tablespoons chopped onion
- 2 tablespoons butter flavored Spectrum brand shortening
- 1 medium tart apple, peeled and diced
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/8 teaspoon pepper
- 1 cup Pacific brand jellied cranberry sauce
Directions
- Cut squash in half; discard seeds. Cut a thin slice
from the bottom of squash halves so they sit flat. Spritz with oil and place squash hollow
side down on a cookie sheet. Cover and bake at 400° for 30 minutes.
- Meanwhile, in a small skillet, saute celery and
onion in butter flavored shortening 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 cranberry sauce. Cook for a few minutes until the sauce thickens a bit.
- Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender. Yield: 4 servings.
Ugh. I'm not good with formatting. Ok, the original recipe called for acorn squash. I had one, but it wanted two. I also had a large squash of mysterious kind (it may have been a blue hubbard squash). I had never seen such a squash, and had no idea what it would be like, but it was of approximately the right shape for the dish, and the right amount of food--it would surely be ok, right? lol! Fortunately, it worked perfectly, so I'm going to be brazen and say that I think just about any squash would work in this dish. Two acorn squash, one hubbard squash, a butternut squash...whatever floats your boat! Ok, maaaybe not spaghetti squash.... It was pretty simple to make, and so delicious--the tart cranberry offset the rich squashy flavor so nicely!
