Ingredients
- 4 small acorn squash, cut in half and seeded
- 1/2 cup water
- 1 tbsp. olive oil
- 1/3 cup orange juice
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1-10 oz. package frozen baby sweet peas
- 1 tbsp. corn starch
- 1/2 cup chicken broth
- 2 tsp. honey
- 1/3 cup dried sweetened cranberries
- salt and black pepper to taste
Directions
Yields: 8 servings
Time: About 45 minutes
Preheat oven to 350º.
In an oven-proof glass baking dish, place squash cut side down. Add water and bake for 25 minutes or until tender.
Make sweet pea mixture while squash is roasting. Heat olive oil in a medium saucepan. Add celery and onion and cook for 5 minutes or until tender. Add orange juice and frozen peas. Cook for another 5 minutes, stirring frequently. Whisk together cornstarch and chicken broth and add this to the pea mixture. Remove mixture from heat and stir in honey, cranberries and salt and pepper to taste.
Divide sweet pea mixture into acorn squash cavities and serve.
Find a Doctor
