2 medium Acorn squash
1 Apple, chopped
1/2 cup Cranberries, fresh or frozen chopped
1 Orange, peeled and chopped
1/2 tsp Cinnamon
2 tsp Honey or Equal Sweetner
Directions
Cut the squash in half and remove the seeds. Combine the remaining
ingredients, except the honey or sweetener. Fill the squash with the
mixture. Drizzle the honey or sweetener over the squash. Place in a
baking pan. Cover with aluminum foil or a lid and bake for 25 minutes
in a 400 degree oven. Remove the foil and continue baking until the
squash is tender, about 20 minutes.
Serves 4
One Serving = Calories: 125 Carbohydrates: 31 Protein: 2 Fat: 1
Sodium: 2 Potassium: 608 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Servings: 4 servings
Cranberry-Stuffed Acorn Squash Recipe brought to you by Recipe Ideas
Categories: Vegetables; Diabetic; Vegetarian
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into history, in fact as far back as early Egypt, and possibly even further than that. However, sadly, these ancient recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During the time of the Romans a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. Additionally, he informs us how the chefs of Roman times made use of many different aromatic flavors, including a few you will know such as thyme, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and spices caused an increase in recipe publications, most of which still exist in private collections. Over the next few hundred years, the wealthy families of Wesstern Europe strove to offer the most extravagent meals, and because of this cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Cranberry Stuffed Acorn Squash recipe.
