Acorn Squash with Cranberry Apple Stuffing

2 acorn squash
boiling water
2 apples, peeled, cored and chopped into ¼ inch pieces
½ cup dried cranberries
1 teaspoon cinnamon
2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)

Cut squash in half and with a spoon, remove pulp and seeds
In a large glass baking dish place squash cut-side down
Pour ¼-inch boiling water into glass dish
Place dish in oven and bake squash for 30 minutes at 350°
In a large bowl, combine apples, cranberries, cinnamon and grapeseed oil to make stuffing
Remove squash from the oven after 30 minutes
Turn halves over and stuff center of each squash half with apple mixture
Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender
(Serves 4) Recipe courtesy of

About the author Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth. Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification. You can also find her on Facebook and Google+