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Cranberry-Ginger Pork With Glazed Acorn Squash

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Cranberry-Ginger Pork With Glazed Acorn Squash
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4
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The squash will finish baking at the same time as the pork chops if it´s precooked in the microwave.

Ingredients

1
acorn squash (about 2 lb)
1/4
cup sweetened dried cranberries
1/3
cup orange marmalade
1
teaspoon grated gingerroot
1/8
teaspoon crushed red pepper flakes
1
tablespoon packed dark brown sugar
1
teaspoon butter or margarine
1/4
teaspoon ground nutmeg
4
boneless center-cut pork chops (4 oz each)
1/4
teaspoon salt

Directions

  • 1 Pierce squash 3 times with meat fork; place in microwave oven. Microwave on HIGH for 8 to 10 minutes or until tender.
  • 2 Meanwhile, in small bowl, combine cranberries, marmalade, gingerroot and red pepper flakes; mix well. In another small bowl, combine brown sugar, margarine and nutmeg; mix well with fork. Set aside.
  • 3 Heat oven to 350°F. Spray 15x10x1-inch baking pan or broiler pan without rack with nonstick cooking spray. Place pork chops in sprayed pan; sprinkle with salt. Spoon cranberry mixture evenly over pork.
  • 4 With pot holder, remove squash from microwave oven; place on cutting board. Cut squash into quarters; cut each quarter in half again. Remove seeds. Arrange squash in pan around pork. Brush squash with brown sugar mixture.
  • 5 Bake at 350°F. for 25 to 35 minutes or until pork in no longer pink in center.
Tips  

Winter squash contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
16%
(
Saturated Fat
4g
19%
,
Trans Fat
0g
)
Cholesterol
75mg
25%
Sodium
220mg
9%
Potassium
1030mg
30%
Total Carbohydrate
51g
17%
(
Dietary Fiber
7g
31%
,
Sugars
23g
)
Protein
26g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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