Acorn Squash with Cranberry Filling
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Source: Caroline Viviano
| 2 | small or medium acorn squash |
| 1 16-ounce can | whole berry cranberry sauce |
| 1 tablespoon | honey |
| ¼ teaspoon | allspice, (I use ¼ teaspoon pumpkin pie spice instead) |
Cut squash in half, scoop out seeds, and place open side down in pan with water.
Bake at 350 degrees F 45 minutes to an hour until done.
In small bowl, combine cranberry sauce, honey and spice. Microwave on high 2-4 minutes until hot depending on you microwave. Stir and spoon into squash halves.
Paul Viviano loves this!! Surprise him and serve it next time he’s over for dinner-from Caroline Viviano.
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