Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
290
Calories
2g
Protein
1g
Fat
76g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large Acorn squash, split length-
- Wise and seeded
- 1 cup Chopped pear
- 1/2 cup Raw cranberries (fresh or
- Frozen)
- 3 tbsp Undiluted orange juice
- Concentrate
- 3 tbsp Honey or Maple Syrup
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground allspice
- =
Directions
1
1 Preheat oven to 400 degrees.
2
2 Place squash cut side up on foil-lined baking sheet.
3
3 In a large bowl, combine pear, cranerries, orange juice concentrate, honey or syrup, cinnamon and allspice.
4
4 Spoon mixture into squash cavities.
5
5 Use any extra liquid to brush cut edges of squash.
6
6 Bake 45 minutes to 1 hour, or until squash is soft.
7
7 Serve hot.
Recipe sourced from
fandom