Cranberry Stuffed Squash

from Allison at VegSource

2 med. acorn squashes

1 cup chopped pears

1/2 cup cranberries

3 Tbsp. orange juice concentrate

3 Tbsp. maple syrup

1 1/2 tsp. cinnamon

1/2 tsp. allspice

Preheat oven to 400 degrees.

Slice squash lenghtwise and place cut side up on foil-lined baking pan.

In medium bowl, combine pears, cranberries, orange juice concentrate, maple syrup, cinnamon, and allspice.

Spoon mixture into squash cavities.

Brush cut edges with any remaining liquid.

Bake 45 minutes, or until squash is tender.

Serves 4 Nutritional Info per serving: 126 cal 3 g protein .5 g fat 7 g fiber

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