2tspcoconut sugar coconut crystals, or other approved sweetener
Preheat your oven to 350ºF.
On a cutting board, cut the acorn squash in half, length wise. Use a spoon to scrape and scoop out the seeds.
Pour ¼ inch of boiling water into a baking dish. Add squash halves to the dish, skin side up.
Place your dish into the oven and bake for 30 minutes.
In a large bowl, combine the diced apples, cranberries, cinnamon, and oil.
Remove the squash after the cook time is completed, and turn the squash halves over.
For extra sweetness, sprinkle coconut crystals onto the squash halves before adding the mixture. (this step is optional)
Stuff each acorn squash half with the apple mixture.
Return the squash to the oven and bake for an additional 30-35 minutes, or until the squash and apples are tender.
21 Day Fix Container Counts for entire recipe: 2G, 1P, 3 oil teaspoons, 2 sweetener teaspoons | Recipe makes 2 Servings: Each 1/2 of acorn squash and 1/2 of apple mixture is 1 Green container, 1/2 Purple container, 1.5 oil tsp and 1 sweetener teaspoon. Cranberries are a yellow container treat swap.Weight Watchers: 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points per serving when using 1 teaspoon of coconut oil and omitting the cranberries.