How to Make Curried Acorn Squash

Ingredients

• 1 large acorn squash (about 1-½ lb.)
• 1 medium sweet onion, cut into thin wedges
• ¼ cup dried cherries or cranberries
• ¼ cup reduced-sodium chicken broth
• 1 Tbsp packed brown sugar
• 1 tsp curry powder
• ½ tsp ground cumin
• 0.12 tsp salt
• 1 Tbsp vegetable oil spread
• 2 tsp vanilla
• ¼ cup plain low-fat yogurt

1. Cut squash into four wedges. Discard stem, seeds, and strings. Lightly coat an unheated 3-½- or 4-quart slow cooker with nonstick cooking spray. In cooker combine onion, cherries, broth, brown sugar, curry powder, cumin, and salt. Place squash wedges, cut sides down, on top of onion mixture, making sure that an edge of each squash wedge touches onion mixture.
2. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours or until the squash is tender when pierced with a fork.
3. Place squash wedges on serving plates. Stir vegetable oil spread and vanilla into onion mixture in cooker. Top each squash wedge with onion mixture and 1 Tbsp. yogurt. If desired, garnish with ground cinnamon.