Acorn squash with cranberry apple stuffing

The fall season is upon us and with the colder weather I bring out my arsenal of recipes for soups, crockpot meals and lots of squash.  Here is one of my favorites from Elanas' Pantry.  Pair this with a chicken breast and big green salad for a fulfilling dinner. 

1 acorn squash
boiling water
1 apple, peeled, cored and chopped into ¼ inch pieces
2 tablespoons dried cranberries (use low or no sugar ones)
1 teaspoon cinnamon
1 tablespoons oil of your choice

1. Cut squash in half and with a spoon, remove pulp and seeds
2. In a 9x13 baking dish place squash cut-side down
3. Pour ¼-inch boiling water into baking dish (or use ¼ inch room temperature apple juice for extra sweetness)
4. Place dish in oven and bake squash for 30 minutes at 350°
5. In a large bowl, combine apples, cranberries, cinnamon and oil to make stuffing
6. Remove squash from the oven after 30 minutes
7. Turn halves over and stuff center of each squash half with apple mixture
8. Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender

Serves 4

Calories Per Serving: 171

Protein Per Serving: 2g

Carbohydrates Per Serving: 34g

Fat Per Serving: 3g

Sugar Per Serving: 9g

Sodium Per Serving: 6mg

Fiber Per Serving: 7g