** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch.
2. Let stand 5 minutes. Cut in half and remove seeds.
3. Place cut-side-up in a shallow, heat-resistant, non-metallic baking dish.
4. Sprinkle with salt. Place 1 tablespoon of butter and 1 table- spoon of honey in each half.
5. Heat, uncovered, in Microwave Oven 4 minutes or until butter has melted.
6. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash Place a spoonful of cranberry sauce in each squash half.
7. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.
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Dietary Notes:
This recipe is very low-sodium with 132mg per serving, low-fat with 0.88g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving. This recipe is high in Vitamin C with 46% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Natural Sweeteners, Fructose Malabsorption allergies.
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