Sweet Pea Stuffed Acorn Squash | Brown University Health

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