*I came up with this for dinner tonight. I served it with a chicken I roasted in the rotisseririe and it was the pefect side dish. Yummy and nutritious! I could eat this as a main dish or even as a dessert! It would be good made with acorn squash too. Colette
1 medium butternut squash 1/4 cups cranberries 1 medium apple(s) 2 serving Parkay Spray 1 tsp ground cinnamon 1/4 tsp table salt 1 tsp (approx) Splenda®
Preheat oven to 350*F
Tear off two pieces of aluminum foill, approximately three times larger than squash. Cut squash vertially down the middle, seperate into halves, remove seeds .
Cut apple and slice in half. Slice each half into slices. Sprinkle squash with salt and cover each half with a couple of sprays of parkay. Divide cranberries into 2 equal portions and place the berries into the indentation in the squash. Top with apple slices, sprinkle with cinnamon and a couple of more sprays of parkay. Wrap each squash half up in foil. Place on a baking sheet and bake for approx 1 hour, or until a knife nserted into squash goes in easity. Open up foil (Watch the steam!) Let bake an extra 5 minutes until apples are slightly browned. Cut each squash in half, lenghtwise, serve. Do not eat skin.
Serves 4
-- Edited by Colette at 23:05, 2006-01-14
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
