Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Acorn squash (about 2 pound) |
| ¾ cup | Unsweetened pineapple juice |
| ¾ cup | Unsweetened orange juice |
| ¼ cup | Currants |
| 1½ tablespoon | Brown Sugar |
| 1 tablespoon | Cornstarch |
| 1¼ teaspoon | Ground cloves |
I found this recipe in Cook Healhy Cook Quick. It is very good alternative to acorn squash soaked in butter. I hope you enjoy this. Let me know.
1. Prick squash several times with a fork. Place squash on two layers of paper towels. Microwave, uncovered, at high 5 to 6 minutes or until slightly tender. Let cool. Cut ends off squash and discard seeds; slice into 1-inch thick slices. Arrange squash slices in a 13 x 9 inch baking dish.
2. Combine pineapple juice and remaining ingredients; stir well. Pour over squash slices.
3. Bake, uncovered, at 350 for 35 minutes or until squash is tender, brushing frequently with glaze. Yield; 4 servings.
Nutritional content per serving: Calories 164 Fat ⅗ g (Sat Fat 0g) Carbohydrate 41.1g Fiber 2.2g Protein 2.2g Cholesterol 0mg Sodium 12 mg Posted to Recipe Archive - 20 October 96 Date: Sun, 20 Oct 96 13:31:02 EDT submitted by: NAdams7038@...