Cranberry Stuffed Squash

Cranberry Stuffed Squash


Serves: 4

Ingredients:
2 tablespoons butter, melted
2 medium acorn squash, cut in half and seeded
¼ teaspoon salt
1 (16-ounce) can whole-berry cranberry sauce
Note: The baked cranberry sauce that I posted previously works very well with this recipe.
See it here: http://www.wildcatcamperforum.com/t3607-baked-cranberry-sauce

Instructions:
1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil
2. Brush the butter evenly over each squash half then sprinkle with the salt. Place on the baking sheet and bake for 45 minutes.
3. Spoon the cranberry sauce equally into the centers of the squash halves and bake for 25 to 30 more minutes, or until the squash is tender. Serve.
Tip: For a crunchy topping, sprinkle 1/2 cup finely chopped pecans over the cranberry sauce before baking.