Twice Baked Squash Recipe

1 medium – large 1 tablespoon 2 tablespoons 1/4 teaspoon 1/8 teaspoon 1/4 teaspoon 1/4 cup 3/4 cup 1 small can

acorn squash juice from mandarin oranges butter salt pepper nutmeg brown sugar jellied cranberry sauce, cubed mandarin oranges, drained

Oven Temp: 325° Recipe Cooking Time: 90 to 105 minutes Pan Type: 8" square pan

Twice Baked Squash Directions Preheat Oven. Cut squash in half and scoop out pulp and seeds. Place squash cut side down on spayed pan. Bake for 60 – 75 minutes until tender. Remove from oven and scoop squash out of the shells (put shells back on pan) and put squash into a mixing bowl. Add the mandarin juice, butter, salt, pepper, nutmeg and brown sugar. Beat until smooth. Stir in the cranberry sauce cubes and oranges. Spoon mixture back into the shells and put back in oven and bake for 30 more minutes. Note: You can use jellied or whole berry cranberry sauce.

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!