Low Fat Cranapple Acorn Squash

• 2 (1 lb) acorn squash, medium size
• 2 cups apples, peeled and finely chopped
• 12 cup cranberries, coarsely chopped (if using frozen, do not thaw)
• 14 cup raisins
• 3 tablespoons brown sugar
• 2 tablespoons pecans, chopped (optional)
• 14 teaspoon nutmeg

1. Cut each squash in half crosswise; scoop out and discard the seeds.
2. Trim a small piece off the bottom of each half, if necessar, to allow the squash to sit upright.
3. Combine the apples, cranberries, raisins, brown sugar, and pecans, if desired, in a medium-sized bowl, and stir to mix well.
4. Dive the mixture evenly among the squash shells.
5. Sprinkle a pinch of nutmeg over each.
6. Coat a shallow baking with nonstick cooking spray (I use a healthy margarine as I try to avoid aerosols).
7. Arrange squash in the dish.
8. Cover and bake at 350 F for 50 minutes to 1 hour, or until the squash are tender.
9. Serve hot.

acorn squash, apples, cranberries, raisins, brown sugar, pecans, nutmeg

Taken from www.food.com/recipe/low-fat-cranapple-acorn-squash-337345 (may not work)