Ingredients

  • 1 acorn squash (1 pound), halved and seeded
  • 1/2 Tablespoon grated orange peel
  • 1/4 Teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon ground nutmeg
  • 3/4 Cup California raisins, divided
  • 1/4 Cup nonfat milk
  • 2 Tablespoons fresh orange juice
  • 1/4 Cup chopped walnuts

Procedure

Arrange squash, cut-side down, in baking dish with 1/2 inch water. Bake at 350°F for 30 to 40 minutes, until tender. Remove from oven; scoop flesh into large bowl leaving 1/4-inch thick shells and set aside. Add orange peel and seasonings to bowl; mash coarsely and set aside. In blender or food processor, combine 1/2 cup raisins, milk and orange juice; process till raisins are finely chopped. Stir into squash mixture along with walnuts and remaining whole raisins. Divide and spoon mixture into reserved shells. Sprinkle with nutmeg. Reheat at 350°F for 10 minutes to warm through and serve at once or cover and store in refrigerator, then, bake at 350°F for 30 minutes or until heated through.

Nutrition Facts Per Serving

Calories 140 (Calories from Fat 20%); Total Fat 3 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 290; Potassium 537; Total Carbohydrate 29; Dietary Fiber 5; Sugars 18; Protein 3; Calcium 58; Iron 1;

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Did you know raisins are naturally low in sodium?