---------- Recipe via Meal-Master (tm) v8.02

      Title: Cranberry-Stuffed Acorn Squash
 Categories: Vegetables, Diabetic, Vegetarian
      Yield: 4 servings

      2 md Acorn squash
      1    Apple; chopped
    1/2 c  Cranberries; fresh or frozen
           -chopped
      1    Orange; peeled and chopped
    1/2 ts Cinnamon
      2 ts Honey or Equal Sweetener

  Cut the squash in half and remove the seeds.  Combine
  the remaining ingredients, except the honey or
  sweetener. Fill the squash with the mixture.  Drizzle
  the honey or sweetener over the squash. Place in a
  baking pan. Cover with aluminum foil or a lid and bake
  for 25 minutes in a 400 degree F oven.  Remove the foil
  and continue baking until the squash is tender, about
  20 minutes.

  One Serving = Calories: 125 Carbs: 31 Protein: 2 Fat: 1 Sodium: 2
  Potassium: 608 Cholesterol: 0

  Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges

  Source: Holiday Cookbook, American Diabetes Association,
  ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

-----