ACORN SQUASH STUFFED WITH CRANBERRIES AND APPLES ENJOY DAN:

ACORN SQUASH STUFFED WITH CRANBERRIES AND APPLES by CHEF DAN:

Serves 4

INGREDIENTS:

2 acorn squash, sliced lengthwise and seeds removed

4 tablespoon warmed coconut oil, divided

1 cup fresh cranberries

1/2-cup raw walnuts

1/2-cup pine nuts

1 teaspoon EACH cinnamon, cumin, oregano, and sage

1/2-teaspoons EACH nutmeg, and chili powder

DIRECTIONS: (preheat the oven to 375 F)

1.   Prepare a baking dish with Pam and set aside.

2.   Place the sliced squash in the prepared baking dish.

3.   Drizzle with 1 tablespoon coconut oil on each slice and cover with foil.

4.   Place in the oven and bake for 30 minutes.

5.   While squash is baking, combine cranberries and next 8 ingredients in a bowl.

6.   After 30 minutes, remove the squash from the oven and remove the foil.

7.   Transfer the cranberry mixture to the squash cavities, dividing the mixture between the 4 squash.

8.   Replace the foil and place back in the oven.

9.   Bake for 1 hour or until squash are tender and cranberries are softened.

10.                Remove from and serve.

ENJOY DAN:                              SING SONGS AND PLANT ACORN SEEDS!!