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
Recipes as a concept can be traced way back into distant history, certainly as far back into history as the early Egyptians, and maybe further still. Interesting though that is, these, early records were just basic pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are some clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into Roman times 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius recounts how the Romans made use of many different aromatic flavours, including a few you will know such as bay, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including parsley, basil and rosemary. The introduction of these new culinary ideas caused an explosion in manuscripts on cooking, some of which still exist in private cookery archives. Over the succeeding few hundred years, the upper-class families of the West competed to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes were at a premium. However, it wasn`t until the 19th century that cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. The TV revolution brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cranberry Stuffed Acorn Squash recipe.
