Cooking in the Lite

This is wonderful salad that does double duty as a delicious dip!

• 2 acorn squash
• 2 teaspoons butter or margarine, melted
• 3/4 cup dried tart cherries
• 1/2 cup chopped walnuts
• 3 tablespoons orange juice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Cut each acorn squash in half.
Remove seeds and fiber.
Place cut side down in baking pan with small amount of water in bottom.
Bake in a 350-degree oven 45 to 50 minutes or until squash is tender and can be pierced with a fork.*
In a medium saucepan combine butter, cherries, walnuts and spices.
Heat on medium for 5 minutes, stirring frequently.
Remove cooked meat of the squash from the outside rind.
Mix the cooked squash with the heated cherry mixture.
Serve immediately. Makes 4 servings.



*Squash can be cooked in the microwave on high until tender, about 8 minutes.

Serve as a salad on a romaine lettuce leaf or as a dip for vegetable strips

Serves four.

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