Fill Me!
Serves: 4
With a fork, pierce 2 whole squash on each side. Place on a paper towel in the microwave oven. Microwave 12 to 15 minutes or until fork-tender, turning over after 5 minutes.
Let stand 5 to 10 minutes.
Meanwhile, in a 2 litre casserole, combine 180ml fresh or frozen cranberries, 45ml orange juice or orange marmalade, 45ml brown sugar, 30ml butter and 5ml lemon juice. Cover with waxed paper. Microwave for 3 to 5 minutes or until berries have popped, stirring after 2 minutes.
Cut the squash in half. Remove the seeds. Place cut side up on a microwave-proof platter. Spoon cranberry mixture into the hollowed-out squash.
Cover with waxed paper and microwave for 1 to 3 minutes to heat through. |
